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Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

You’ve come to the right place to create a successful restaurant business plan.

We have helped over 100,000 entrepreneurs and business owners with how to write a restaurant business plan to help them start or grow their restaurants.

What is a Restaurant Business Plan?

A restaurant business plan is a plan to start and/or grow your restaurant business. Among other things, it outlines your business concept, identifies your target market, presents your marketing plan and details your financial projections.  

What are the Main Types of Restaurants?

There are many types of restaurant businesses which vary based on their service style. Restaurants can range in type from fast food, fast casual, moderate casual, fine dining, and bar and restaurant types.

Restaurants also come in a variety of different ethnic or themed categories, such as Mexican restaurants, Asian restaurants, American, etc.  Some restaurants also go mobile and have food trucks.  

How Do You Get Funding for Your Restaurant Business Plan?

Restaurant businesses are most likely to receive funding from banks or independent restaurant investors. Typically you will find a local bank and present your restaurant business plan to them. Most independent restaurant investors are in the restaurant business already and can be a valuable resource for advice and help with your business plan.

Another option for a restaurant business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates.  

Sample Business Plan for a Restaurant Owner

Below is a business plan example to help you create each section of a comprehensive restaurant business plan.

Executive Summary

Business overview.

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, Bluehorn Restaurant & Steakhouse’s mission is to become Oklahoma City’s best, new business for patrons to celebrate their next big event, have a nice date night, or gather with friends or family for a fun evening while dining over finely crafted entrees, desserts, and cocktails.  

Products Served

The following are the menu items to be offered by Bluehorn Restaurant & Steakhouse:

• Soups & Salads
• Gourmet sides
• Wine, Beer & Spirits

A sample menu can be found in the Appendix of this business plan.

Customer Focus

Bluehorn Restaurant & Steakhouse will target adult men and women between the ages of 21 – 65 with disposable income in Oklahoma City, Oklahoma. Within this demographic are millennials, young professionals, newlyweds, young families, more established families, and retirees. Because of the pricing structure of the menu, the patrons will likely be upper middle class to the wealthy population of Oklahoma City.  

Management Team

Bluehorn Restaurant & Steakhouse is owned and operated by fellow Oklahoma City natives and culinary enthusiasts, Chef Peter Logan and Anastasia Gillette. Both come with a unique skill set and complement each other perfectly. They formerly worked together at another OKC fine dining establishment and made a great team for serving guests delectable food and wine while ensuring the highest level of customer service.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse, while Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations.  

Financial Highlights

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The funding will be dedicated for the build-out and restaurant design, kitchen, bar and lounge, as well as cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:

• Restaurant Build-Out and Design – $100,000
• Kitchen supplies and equipment – $100,000
• Opening inventory – $25,000
• Working capital (to include 3 months of overhead expenses) – $25,000
• Marketing (advertising agency) – $25,000
• Accounting firm (3 months worth and establishment/permitting of business) – $25,000

Company Overview

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. Bluehorn Restaurant & Steakhouse will serve a wide variety of dishes and beverages and will cater to the upper middle class to wealthier population of Oklahoma City. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The Plaza District is one of Oklahoma’s trendy neighborhoods and is considered the “it” area for newlyweds, millennials, professionals, and young singles. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, the restaurant’s mission statement is to become the best new steak restaurant in OKC. The following are the types of menu items Bluehorn Restaurant & Steakhouse will serve- shareables, steaks, soups, gourmet sides and salads.

Bluehorn Restaurant & Steakhouse History

Bluehorn Restaurant & Steakhouse is owned by two Oklahoma City natives, Chef Peter Logan and Anastasia Gillette. They have both worked around the country in fine dining establishments and have a combined twenty years in the restaurant industry. Upon working alongside each other at another fine dining establishment in Oklahoma City, the two of them became good friends and decided to venture into owning their own restaurant.

Chef Peter is the kitchen guru and critically acclaimed chef, while Anastasia manages the front of the house and is a certified Sommelier. Together, with both of their expertise and knowledge, Bluehorn Restaurant & Steakhouse is destined to become Oklahoma City’s next big restaurant.

Industry Analysis

The restaurant industry is expected to grow to over $220 billion in the next five years.

Consumer spending is projected to grow. The Consumer Confidence Index, a leading indicator of spending patterns, is expected to also grow strongly, which will boost industry growth over the next five years. The growth in consumer confidence also suggests that more consumers may opt to segment their disposable income to eating outside the home.

Additionally, an increase in the number of households earning more than $100,000 annually further contributes to the industry growth, supporting industry operators that offer more niche, higher-end products.  This group is expected to continue to grow in size over the next five years.

The urban population represents a large market for the industry. Specifically, time-strapped individuals living in urban areas will likely frequent industry establishments to save time on cooking. The urban population is expected to increase, representing a potential opportunity for the industry.  

Customer Analysis

Demographic profile of target market.

Bluehorn Restaurant & Steakhouse will target adult men and women between the ages of 21 – 65 with disposable income in Oklahoma City, Oklahoma. Within this demographic are millennials, young professionals, newlyweds, young families, more established families, and retirees. Because of the pricing structure of the menu, the patrons will likely be upper middle class to the wealthy population of Oklahoma City.

Customer Segmentation

The target audience for Bluehorn Restaurant & Steakhouse will primarily include the following customer profile:

• Upper middle class to wealthier population
• Millennials
• Young professionals
• Households with an average income of at least $75k
• Foodies and culture enthusiasts

Competitive Analysis

Direct and indirect competitors.

Bluehorn Restaurant & Steakhouse will be competing with other restaurants in Oklahoma City. A profile of each of our direct competitors is below.

Located in the trendy area known as the Plaza District, The Press has reimagined our favorite foods of the surrounding regions through the lens of home.

The menu consists of appetizers, soups, burgers and sandwiches, bowls, main dishes, sides, desserts, and a large selection of alcoholic beverages. The Press serves craft beer, domestic beer, wine spritzers, house cocktails, wine, and mimosas. They also offer brunch. The menu of The Press is affordable with the most expensive dish being $16. The wine menu is also not pretentious as the wine is sold either by the glass or bottle, with the most expensive bottle being $52 for the Gruet Sparkling Brut Rose.  

Oak & Ore

Oak & Ore is a craft beer and restaurant in OKC’s Plaza District. They have a 36-tap beer selection and offer vegetarian, vegan, and gluten free dining options. Oak & Ore offers a rotating, 36-tap selection of their favorite brews from Oklahoma and around the world. Each beer is thoughtfully paired with a craft beer-inspired restaurant experience.

The food menu of Oak & Ore offers starters, salads, wings, fried chicken, sandwiches, tacos, banh mi, and sides. They also have a selection of kids dishes so the whole family can enjoy comfort food while sampling one of their delectable beers.

The Mule OKC

The Mule is a casual, hip restaurant offering a large beer and cocktail menu plus sandwiches and more. Located in the constantly growing and buzzing hub that is the Plaza District, The Mule takes the timeless favorite and contorts it into a whole menu of wild offerings.

There is also a fantastic assortment of soups offered and The Mule shakes up a seasonal list of cocktails designed by their bar staff. During the winter months, patrons can stave off the cold with their versions of hot toddies and buttered rum. For the beer drinkers, they always have a reliable line-up of fresh cold brews on draft, as well as a wide selection of can.  

Competitive Advantage

Bluehorn Restaurant & Steakhouse offers several advantages over its competition. Those advantages are:

• Gourmet dishes elegantly prepared to the finest standard.
• Selection of steaks sourced from local Oklahoma farms.
• An exclusive and unique wine menu that includes a wine selection of all price points.
• Highly sought after location: Bluehorn Restaurant & Steakhouse will be located in the trendy and attractive neighborhood known as The Plaza District.
• Trendy, welcoming, and energetic ambiance that will be perfect for a night out or a celebration.

Marketing Plan

Promotions strategy.

The marketing strategy for Bluehorn Restaurant & Steakhouse is as follows:

Bluehorn Restaurant & Steakhouse’s location is a promotions strategy in itself. The Plaza District is a destination spot for locals, tourists, and anyone looking for the trendiest food fare in Oklahoma City. The Plaza District is home to OKC’s most popular bars and restaurants, art galleries, theaters, and boutique shopping. The millennials, young professionals, and foodies will frequent Bluehorn Restaurant & Steakhouse for the location itself.

Social Media

Bluehorn Restaurant & Steakhouse will use social media to cater to the millennials and Oklahoma City residents. Chef Peter and Anastasia plan to hire an advertising agency to take professional photographs of the menu items and location to create appealing posts to reach a greater audience. The posts will include pictures of the menu items, as well as upcoming featured options.  

SEO Website Marketing

Bluehorn Restaurant & Steakhouse plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local fine dining restaurant” or “Oklahoma City restaurant”, Bluehorn Restaurant & Steakhouse will appear in the top three choices. The website will include the full menu, location, hours, and lots of pictures of the food, drinks, and steaks.  

Third Party Delivery Sites

Bluehorn Restaurant & Steakhouse will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food to be delivered will see Bluehorn Restaurant & Steakhouse listed near the top.  

Operations Plan

Operation functions:.

The company will hire the following:

• 4 sous chefs
• 2 bartenders
• 2 hostesses
• The company will hire an advertising agency and an accounting firm

Milestones:

Bluehorn Restaurant & Steakhouse aims to open in the next 6 months. The following are the milestones needed in order to obtain this goal.

7/1/202X – Execute lease for prime location in the Plaza District.

7/2/202X – Begin construction of restaurant build-out.

7/10/202X – Finalize menu.

7/17/202X – Hire advertising company to begin developing marketing efforts.

8/15/202X – Start of marketing campaign

8/22/202X – Final walk-thru of completed restaurant build-out.

8/25/202X – Hire the entire team of sous chefs, servers, and bussers.

9/1/202X – Decoration and set up of restaurant.

9/15/202X – Grand Opening of Bluehorn Restaurant & Steakhouse

Bluehorn Restaurant & Steakhouse will be owned and operated by Chef Peter Logan and Anastasia Gillette. Each will have a 50% ownership stake in the restaurant.

Chef Peter Logan, Co-Owner

Chef Peter Logan is an Oklahoma City native and has been in the restaurant industry for over ten years. He was trained in a prestigious Le Cordon Bleu Culinary Academy in San Francisco and has worked in some of the nation’s most prestigious fine dining restaurants. His tenure has took him from the west coast to the east coast, and now he’s back doing what he loves in his hometown of Oklahoma City.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse. He will train and oversee the sous chefs, manage inventory, place food inventory orders, deal with the local food vendors, and ensure the highest customer satisfaction with the food.

Anastasia Gillette, Co-Owner

Anastasia Gillette was born and raised in Oklahoma City and has garnered over ten years in the industry as well. While in college, Anastasia worked as a hostess at one of the area’s most prestigious restaurant establishments. While there, she was eventually promoted to Front of the House Manager where she oversaw the hostesses, servers, bussers, bartenders, and reservations. Her passion always led to the beverage portion of the restaurant so she obtained her Sommelier certificate in 2019. With her wine education, Anastasia is able to cultivate an interesting and elegant wine selection for the restaurant.

Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations. She will also be in charge of the bar and wine ordering, training of front of the house staff, and will manage the restaurant’s social media accounts once they are set up.  

Financial Plan

Key revenue & costs.

The revenue drivers for Bluehorn Restaurant & Steakhouse will come from the food and drink menu items being offered daily.

The cost drivers will be the ingredients and products needed to make the menu items as well as the cooking materials. A significant cost driver is the fine dining equipment, serving dishes, and beer and wine glasses. Other cost drivers will be the overhead expenses of payroll for the employees, accounting firm, and cost of the advertising agency.

Funding Requirements and Use of Funds

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The breakout of the funding is below:

Financial Projections

Income statement, balance sheet, cash flow statement.

  You can download our free restaurant business plan template PDF . This restaurant business plan template can be used to create a finalized business plan for your restaurant concept.

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How it works

How to Write a Restaurant Business Plan in 2024 (Step by Step Guide with Templates)

A restaurant business plan is a framework that guides you to plan and forecast every element of restaurant management and operations.

This includes anything from your restaurant's menu design , location, financials, employee training , and a lot more.

• Creating a solid business plan is important, as it helps:
• Transform your restaurant ideas into reality.
• Boosts entrepreneurial success by 16% ( Harvard Business Study ).
• It equips you to navigate challenges before they arise.
• Attracts potential investors.

Planning is key to restaurant success. Without a plan, you're more likely to join the 26% of restaurants that fail within a year.

Create a business plan to set yourself up for success.

Here's how to get started. 

What is a restaurant business plan? 

Before writing a business plan, it is important to understand its fundamentals.

It serves as a roadmap for starting and running your restaurant , making it easy for outside parties, such as investors, to understand your objectives, vision, and plan of action for your restaurant.

The length and level of detail of business plans vary, ranging from brief synopses to large papers. Investors can benefit from clear insights and additional information provided by beginning with a concise plan and working their way up to a detailed one.

In short, a thorough description of the resources allocated to the success of your restaurant should be included in your business plan.

Steps to include in your business plan 

Your restaurant and mission statement needs to reflect your brand and goals, but you don't have to start from scratch.

The Eat App Restaurant Business Plan template , created by industry professionals and packed with insider information, is your go-to manual for creating a profitable business plan.

Your finalized business plan should have 11 essential elements, no matter how you write it. Continue reading below. 

1. Executive summary

A restaurant business plan should always begin with an executive summary. Why?

• 80% of venture capitalists say they read the executive summary first.
• 62% of investors say they would not continue reading a business plan if the executive summary did not capture their interest.
• A strong executive summary can increase the likelihood of securing funding by up to 40%.

An executive summary not only acts as the introduction to your restaurant business plan samples but also as a summary of the entire idea.

The main aim of an executive summary is to draw the reader (oftentimes an investor) into the rest of your business plan.

The executive summary also helps you envision the identity of your restaurant which essentially shapes the customer experience and sets you apart from competitors.

To establish a distinct identity, you need to focus on common elements of an executive summary, including:

• A mission statement 
• Proposed concept development
• Cuisine selection
• The overall execution
• The potential costs
• Expected return on investments (ROI)

Let's take a more in-depth look at the concept development, cuisine selection, and mission statement.

1.1 Concept Development

Selecting the type of restaurant, service style, and atmosphere is the first step towards creating a unique dining experience. Whether you envision a sample menu for a:

• cozy, intimate bistro
• bustling quick-service deli
• fast-casual restaurant
• fine dining establishment

Your concept should reflect your passion and expertise in the industry.

1.2 Cuisine Selection

The cuisine you select for your restaurant can significantly influence its success.

Choosing the appropriate cuisine is vital for distinguishing your establishment from competitors and attracting your target market.

To make an informed decision, consider factors such as:

• Market demand
• Expertise and passion
• Ingredient availability
• Competition
• Profitability
• Cultural fit
• Seasonality
• Dietary restrictions and trends

In the highly competitive restaurant industry, keeping track of current and emerging cuisine trends can be a significant advantage.

1.3 Creating a mission statement

A well-constructed mission statement communicates the purpose, values, and goals of your restaurant to potential investors and customers alike.

A mission statement serves as a guiding light for decision-makers and employees, fueling their efforts to achieve your restaurant’s objectives.

To create an impactful mission statement, consider the following steps:

• Identify the purpose of the restaurant.
• Contemplate the brand’s image.
• Account for the target audience.
• Incorporate company values.
• Ensure brevity and comprehensiveness.

Related content: How to Write a Restaurant Mission Statement 

Remember, your mission statement should not only differentiate your restaurant from competitors but also resonate with your target market.

2. Company description

This is where you carefully introduce the company in the restaurant business plan.

Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information.

Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description.

To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

Contact: [Restaurant Phone Number] | [Restaurant Email Address]

Owner: [Owner Name]

Experience: [Owner Name] has over [Number] years of experience in the restaurant industry. They have worked in various roles, including [List of Roles]. They are passionate about food and creating a memorable dining experience for their guests.

Legal Standing: [Restaurant Name] is a [Type of Legal Entity] registered in [State/Province].

3. Market analysis

The market analysis portion of the restaurant business plan is typically divided into three parts.

3.1 Industry analysis

What is your target market ? What demographics will your restaurant cater to?

This section aims to explain your target market to investors and why you believe guests will choose your restaurant over others.

Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

By diving into demographics, preferences, dining habits, and trends, you can fine-tune your concept and marketing strategy to reach and appeal to your target audience effectively.

An example of analyzing your target market

 Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

Demographics and preferences

Identifying your primary target market involves considering factors such as:

For example, a neighborhood with a high concentration of families might prefer a family-friendly restaurant with a diverse menu catering to various age groups and dietary preferences.

Conversely, a trendy urban area with a predominantly young and affluent population may gravitate towards upscale dining experiences and innovative cuisine.

Cultural and ethnic backgrounds also have a significant impact on restaurant preferences, with people from different backgrounds having distinctive tastes and customs that influence their dining choices.

By thoroughly understanding the demographics and preferences of your target market, you’ll be better equipped to create a restaurant concept that resonates with them and ultimately drives success.

Dining habits and trends

As the restaurant industry continues to evolve, staying informed about dining habits and trends is crucial for adapting your offerings and attracting customers.

For example, the rise of online ordering and delivery services has significantly influenced dining habits, with many consumers seeking the convenience of having their meals delivered to their doorstep.

Health trends have also had an impact on dining habits, with an increasing number of individuals seeking healthier options when dining out.

3.2 Competition analysis

It's easy to assume that everyone will visit your new restaurant first, so it is important to research your competition to make this a reality.

What restaurants have already established a customer base in the area?

Take note of everything from their prices, hours, and service style to menu design to the restaurant interior.

Then explain to your investors how your restaurant will be different.

3.3 Marketing analysis

Your investors are going to want to know how you plan to market your restaurant. How will your marketing campaigns differ from what is already being done by others in the restaurant industry?

How do you plan on securing your target market? What kind of offers will you provide your guests? Make sure to list everything.

The menu is the most important part of a restaurant's debut. Your restaurant wouldn't be able to operate without it.

You most likely don't have a final draft at this time, but you should aim to create a mock-up menu for your restaurant business plan. You can choose a design that you can envision yourself using and add your logo to the mock-up.

There are several resources available online if you need assistance with menu design or don't want to hire a designer.

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result. 

You'll quickly see how important menu engineering can be, even early on.

5. Employees

The company description section of the restaurant business plan briefly introduces the owners of the restaurant with some information about each. This section should fully flesh out the restaurant's business plan and management team.

The investors don’t expect you to have your entire team selected at this point, but you should at least have a couple of people on board. Use the talent you have chosen thus far to highlight the combined work experience everyone is bringing to the table.

6. Restaurant design

The design portion of your restaurant business plan is where you can really show off your thoughts and ideas to the investors. If you don’t have professional mock-ups of your restaurant rendered, that’s fine.

Instead, put together a mood board to get your vision across. Find pictures of a similar aesthetic to what you are looking for in your restaurant.

The restaurant design extends beyond aesthetics alone and should include everything from restaurant software to kitchen equipment. 

7. Location

The location you settle on for your restaurant should be well aligned with your target market (making it easier to cater to your ideal customer) and with your business plans.

At this stage in the process, it's not uncommon to not have a specific location in mind - but you should at the very least have a few options to narrow down.

Pro Tip: When you approach your investors about potential locations, make sure to include as much information as possible about each venue and why it would be ideal for your brand. 

Example for choosing an ideal location

Choosing the ideal location for your restaurant is a pivotal decision that can greatly influence your success. 

To make the best choice, consider factors such as foot traffic, accessibility, and neighborhood demographics.

By carefully evaluating these factors, you’ll be better equipped to maximize visibility and attract your target market.

7.1 Foot traffic and accessibility

Foot traffic and accessibility are important factors in selecting a location that will attract customers and ensure convenience.

A high-traffic area with ample parking and public transportation options can greatly increase the likelihood of drawing in potential customers.

Additionally, making your restaurant accessible to individuals with disabilities can further broaden your customer base and promote inclusivity.

7.2 Neighborhood demographics

Analyzing neighborhood demographics can help you determine if your restaurant’s concept and cuisine will appeal to the local population.

Factors such as income levels, family structures, and cultural diversity can all influence dining preferences and habits.

By understanding the unique characteristics of the neighborhood, you can tailor your offerings and marketing efforts to resonate with the local community.

Conducting a market analysis can be a valuable step in this process.

To gather demographic data for a particular neighborhood, you can utilize resources such as the U.S. Census Bureau’s American Community Survey and reference maps.

Armed with this information, you can make informed decisions about your restaurant’s concept, menu, and pricing, ensuring that your establishment is well-positioned for success within the community.

Conducting market research will further strengthen your understanding of the local demographic.

8. Market overview

The market overview section is heavily related to the market research and analysis portion of the restaurant business plan. In this section, go into detail about both the micro and macro conditions in the area you want to set up your restaurant.

Discuss the current economic conditions that could make opening a restaurant difficult, and how you aim to counteract that. Mention all the other restaurants that could prove to be competition and what your strategy is to set yourself apart.

9. Marketing

With restaurants opening left and ride nowadays, investors are going to want to know how you will get word of your restaurant to the world.

The next marketing strategy and publicity section should go into detail on how you plan to market your restaurant before and after opening. As well as any plans you may have to bring a PR company on board to help spread the word.

Read more : How to write a restaurant marketing plan from scratch

10. External help

To make your restaurant a reality, you are going to need a lot of help. List any external companies or software you plan on hiring to get your restaurant up and running.

This includes everything from accountants and designers to suppliers that help your restaurant perform better, like POS systems and restaurant reservation systems.

Explain to your other potential investors about the importance of each and what they will be doing for your restaurant.

11. Financial analysis

The most important part of your restaurant business plan is the financial section. We would recommend hiring professional help for this given its importance.

Hiring a trained accountant will not only help you get your own financial projections and estimates in order but also give you a realistic insight into owning a restaurant.

You should have some information prepared to make this step easier for the accountant.

He/she will want to know how many seats your restaurant has, what the check average per table will be, and how many guests you plan on seating per day.

In addition to this, doing rough food cost calculations for various menu items can help estimate your profit margin per dish. This can be achieved easily with a free food cost calculator. 

A well-crafted restaurant business plan serves as a roadmap to success, guiding every aspect of the venture from menu design to employee training.

By carefully considering each component of the plan, aspiring restaurateurs can increase their chances of securing funding, attracting customers, and achieving their long-term goals.

Remember, a restaurant business plan is not just a document to satisfy investors; it is a living tool that should be revisited and updated regularly as the business grows and evolves.

By staying committed to the plan and adapting it as needed, restaurateurs can ensure that their culinary dreams have a solid foundation for success.

Growth Marketing Manager at Eat App

Saif Alnasur used to work in his family restaurant, but now he is a food influencer and writes about the restaurant industry for Eat App.

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

He is a regular speaker and panelist at industry events, contributing on topics such as digital transformation in the hospitality industry, revenue channel optimization and dine-in experience.

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How to Write a Restaurant Business Plan + Free Template

You have cracked the recipe for good food & great ambiance and are planning to start a restaurant, fantastic!

Whether starting a cozy corner cafe, a theme-based fine dining restaurant, or growing an existing one, you will need a restaurant business plan as a roadmap for your business success.

But writing a business plan is complex, isn’t it? That is why we are here with our comprehensive restaurant business plan template to help you in writing yours.

Key Takeaways

• Highlight the concept of the restaurant along with the ambiance, types of cuisines, customer base, and USPs of the restaurant in the plan.
• Utilize tools for SWOT analysis to assess your strengths, weaknesses, opportunities, and threats for making informed decisions.
• Craft an impactful executive summary that outlines your restaurant’s concept, marketing approach, financial outlook, and team expertise to attract potential investors and partners.
• Conduct thorough market research to understand market trends, consumer preferences, and the needs of your target market.
• Analyze the competitive landscape, and identify direct & indirect competitors, to develop strategies that maintain your restaurant’s competitive advantage.
• To ensure efficient daily operations, provide in-depth operational plans that incorporate staffing, additional services, inventory control, and customer service.
• Create realistic financial projections for sales revenue, expenses, and profit forecasts while considering contingencies & emergencies.

Why is a restaurant business plan important?

Crafting a restaurant business plan is daunting but its significance cannot be underestimated. It is essential to drive your business toward success.

In the competitive atmosphere where there are 700,000+ restaurants in the USA, having a proper plan will help you get funding and better adaptability in a constantly changing business environment.

Even if funding isn’t a primary concern, a plan provides the restaurant owner or manager with clear direction on how to create actionable strategies for reaching business goals.

Your business plan will also help solidify the viability of the restaurant’s idea and concept.

In short, think of it as a guide for running all the aspects of the business smoothly.

How to write a restaurant business plan: Step-by-Step Guide

Since we are talking about a restaurant business plan; let us walk you through this restaurant business plan outline step-by-step without any delay:

1. Executive summary

An executive summary is the first section and the most significant section of any business plan. It captures the essence of your whole plan summarizing it for a quick understanding of your business.

Think of it as a sneak peek for the readers that draws their attention to the entire restaurant business plan.

You should start your summary with a compelling introduction with the name of your restaurant. It should also focus on the essence of your restaurant concept.

Give a brief overview of your unique selling points, emphasizing what makes your restaurant special. It might be the signature dishes, innovative ambiance, prime location, or some new cuisine experience.

Apart from the above essential points, your executive summary should include:

• Mission statement
• Vision statement
• Execution structure
• Potential costs
• Expected return on investment

Many readers will read the executive summary before making a judgment, so if this is all they read, make every word count.

Also, SBA advises to include financial projections in your executive summary if you’re using your business plan to request funding.

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2. Company Overview

Company overview is a part where you fully introduce your restaurant business including legal business structure, location, and your restaurant’s proposed concept.

Here you have the liberty to be a little more creative in describing your restaurant in the whole business plan.

Here are some points to incorporate in the company overview:

• Detailed vision and mission statement
• Type of restaurant (fine dining, small restaurant, bistro, cafe, etc.)
• Legal business structure
• Service style
• History and background of the restaurant (if existing)
• Owners’ names and qualifications
• Cusinies & menu highlights
• Restaurant size and seating capacity
• Operating hours & meal plans
• Related service availability (delivery, catering, etc)

Mainly emphasize the chosen location because easily accessible locations with high foot traffic will attract more walk-in customers. And if you haven’t decided on a specific location yet, then mention the type of place you are looking for to give an idea about it to your readers.

Besides, mention the short-term and long-term goals of your restaurant business in the later part of the company description. Along with that mention regional industry trends and your USPs.

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3. Market analysis

The market analysis section provides you with a clearer picture of your target market, competitors, and industry trends.

Based on the above details, one can make informed decisions while creating strategies. Therefore, make this section precise and concise to understand.

Here are some steps to follow to write an engaging market analysis section of the restaurant business plan:

• Define your customer base: Identify and describe whom you are going to serve. Make a consumer base after considering the demographics, location, and concept of your restaurant.
• Competitive analysis: List out the names of other restaurants in your location and do the SWOT analysis. You can get the competitive advantage of your restaurant this way.
• Market trends: Discuss any shift in consumer behavior like healthy choices, an increase in vegan food consumption, or technological breakthroughs that might affect your restaurant.

Consider conducting market research, TAM-SAM-SOM analysis , and SWOT analysis to get insights for this section.

Remember, this section helps your readers and potential investors understand your target market, restaurant market overview, market size, and growth potential, so make sure you play your cards right.

4. Sample Menu

The most vital step in launching your restaurant business is the menu. A well-curated menu design will sell itself for your restaurant. Even if you are a new restaurant, then present the sample menu with the name and logo of your restaurant on it.

The menu will showcase all the unique offerings your direct competitors might not provide. Not just the list of cuisines but the pricing is also crucial. This way potential investors and readers can understand your restaurant’s target price point.

Plus your menu should be in sync with target customers; for example, a restaurant near the university should contain more beverages and delicious food options for brunch as students prefer those things more.

Consider your menu as a part of branding, choose the same theme for the menu as for the restaurant.

5. Restaurant Design

Restaurant design is the part where you can show your restaurant concept to potential investors and readers practically. Moreover, create a mood board to explain things smoothly.

Utilize this section to show the uniqueness of your restaurant, and how it is different from competitors.

Explain how your design represents your restaurant’s branding and visual identity. Furthermore, mention how your target market will enjoy and appreciate the ambiance you plan to provide.

Note that restaurant design is one of the key elements to running a successful restaurant, so match the theme and cuisines accordingly.

In this section, you also have to provide a detailed description of how many seats are going to be there along with the floor plan of your restaurant.

6. Management Team

As the name suggests, the management team section of your restaurant’s business plan introduces restaurant owners, key executives, and the management team. It also incorporates the experience, qualification, and restaurant industry knowledge of every individual who is on the team.

A strong management team section can be essential to weigh authority and help potential investors be confident about your restaurant’s idea and vision.

You might consider including the following information in the management team section:

• Business owner or founder’s information
• Executive chef and culinary team
• Front-of-house manager
• Operations and back-of-house team
• Advisors/consultants
• The organizational structure of the team

Showcase how each member fits and what roles & responsibilities they will play.  You should include a resume-styled summary for each person in the restaurant’s management section.

7. Operations Plan

The operations plan section outlines the daily business processes and activities centered on achieving the restaurant dream and objectives described in the rest of the plan.

A detailed operations plan helps you and your team define your responsibilities, daily tasks, and short-term goals you need to achieve, keeping track of your long-term objective.

Here are a few key elements to include in your operations plan section:

• Staffing and training
• Operating hours
• Operational process
• Tools and equipment
• Inventory control
• Technology and software
• Quality control measures
• Customer service policies

Remember it should incorporate all important daily tasks. Also, an operations plan is a living document, you can change it often according to the change in the dynamics of the work.

Read More: The Ultimate Guide to Restaurant Operations Planning

8. Marketing Plan

Even with great food, prices, and ambiance, you won’t attract enough diners without marketing.

Thus, a well-crafted restaurant marketing plan is necessary to spread awareness and build a strong brand presence.

The marketing plan can help you streamline your marketing efforts and create impactful and effective marketing campaigns while keeping track of the projected budget and maximizing return on investment.

Hence, this is the section in which you give an idea to your potential investors about how you will acquire new customers and retain existing ones. This section should include:

• Target market and their dining habits
• Branding and positioning
• Marketing strategies (website, social media accounts, etc.)
• Marketing Calendar
• USPs of your restaurant (unique ambiance, amiable staff, new cuisines in the local area)
• Your marketing goals
• Customer retention strategies (loyalty program, giving coupons or discounts on bulk orders or events)

Even if you are going to hire a PR agency for marketing, then mention it and the reason why you chose them.

After taking care of marketing, let us move further to finances.

Read More: Step-by-Step Guide to Restaurant Marketing Plan

9. Financial Plan

The financial plan is the most crucial and demanding section of any business plan. It is one of the deciding factors for potential investors, banks, or any financial institute to invest in your restaurant business.

This section of your plan details your restaurant’s financial information and how it will reach its financial goals or how much revenue potential it has.

Here are key components and statements that you should include in your financial plan section:

• Pro forma profit and loss statement
• Break-even analysis
• Balance sheet
• Sales forecast
• Detailed cost analysis
• Cash flow projections
• Business ratios
• Funding request
• Tax considerations
• Exit strategy

Before you create financial projections, know how many seats the restaurant will have and what services you plan to provide. This will help you in making realistic financial projections if you are going to start a new business.

Also, if you are asking for funding, then mention where you will utilize your funds.

We hope that this sample restaurant business plan will provide you with an idea for writing a successful plan.

Restaurant Industry Highlights 2024

• Growth forecast : National Restaurant Association predicted US restaurant sales to reach $898 billion in 2022 which would further grow by 4% yearly to reach $1.2 trillion by 2030.
• Technology is everywhere : Automation is helping staff maximize their efficiency by handling orders, deliveries, and communication effectively.
• Sustainability & ethical sourcing : Eco-friendly practices such as minimizing food waste, avoiding single-use plastics, and ethical plus local sourcing are encouraged by customers.
• Delivery is the new deal : People prefer deliveries over dining out as they are time-saving. So, there is an incline in the number of delivery apps and delivery services providing restaurants.
• Kiosks are the preference : The number of people who prefer ordering and paying through kiosks is increasing due to the convenience.

How to Refine & Present a Restaurant Business Plan

Once you have written your entire business plan, it is time to read and re-read it and make it error-free. You have to be confident about every aspect of the plan before you present it in front of your audience.

Moreover, alter your plan to suit different audiences to enhance your communication. For instance, keep your plan professional and include all the growth potential, profitability, and ROI data when you present your restaurant business plan for seeking funding.

Also, when you present your restaurant business plan to potential partners or vendors, emphasize collaboration benefits and how it can help in their individual growth.

Apart from the above points, make sure your plan has various engaging visuals, interactive elements, and enhanced storytelling to present all the data interestingly. Thus, make a digital presentation of your plan to incorporate all the above things clutter-free.

Once you are confident, it is time to email your plan to the people already on your mind. And give a pat to yourself for finally taking that step.

Download a sample business plan for a restaurant

Ready to kick-start your business plan writing process? And not sure where to start? Here you go, download our free restaurant business plan pdf , and start writing.

This intuitive, modern, and investment-ready template is designed specifically for restaurants. It includes step-by-step instructions & examples to help in creating your own restaurant business plan.

The Quickest Way to turn a Business Idea into a Business Plan

Fill-in-the-blanks and automatic financials make it easy.

Related Restaurant Resources

• Restaurant Marketing Plan
• Restaurant Financial Plan
• Restaurant Operations Plan
• Restaurant Industry Trends

Discover how Upmetrics can help you write a business plan

With Upmetrics, you will receive step-by-step guidance, customizable templates, 400+ sample business plans , and AI assistance to streamline your business planning process.

In fact, if you are not adept with finances, the financial forecasting tool Upmetrics provides will help you create realistic financial forecasts for 3 or more years.

Whether you’re starting a new venture or looking to grow one, Upmetrics offers the resources and insights you need to develop a successful & professional business plan that aligns with your goals.

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Frequently asked questions, why do you need a restaurant business plan.

A solid business plan is an essential tool for anyone looking to start or run a successful restaurant business. It helps to get clarity in your business, raise money, and identify potential challenges while starting and growing your business.

How to get funding for your restaurant business?

There are several ways to get funding for your restaurant business, but self-funding is one of the most efficient and speedy funding options. Other options for funding are:

• Bank loan – You may apply for a loan in government or private banks.
• Small Business Administration (SBA) loan – SBA loans and schemes are available at affordable interest rates, so check the eligibility criteria before applying for it.
• Crowdfunding – The process of supporting a project or business by getting a lot of people to invest in your business, usually online.
• Angel investors – Getting funds from angel investors is one of the most sought startup options.

What is the easiest way to write your restaurant business plan?

A lot of research is necessary for writing a business plan, but you can write your plan most efficiently with the help of restaurant business plan samples and edit it as per your needs. You can also quickly finish your plan in just a few hours or less with the help of our business plan software .

Can a good restaurant business plan help me secure funding?

Indeed. A well-crafted restaurant business plan will help your investors better understand your business domain, market trends, strategies, business financials, and growth potential—helping them make better financial decisions.

What's the importance of a marketing strategy in a restaurant business plan?

Marketing strategy is a key component of your restaurant business plan. Whether it is about achieving goals or helping your investors understand the return on investment—an impactful marketing strategy is the way to do it!

Here are a few pointers to help you understand the importance of having a marketing strategy:

• It provides your business an edge over your competitors.
• It helps investors better understand your business and growth potential.
• It helps you develop products with the best profit potential.
• It helps you set accurate pricing for your products or services.

About the Author

Vinay Kevadiya

Vinay Kevadiya is the founder and CEO of Upmetrics, the #1 business planning software. His ultimate goal with Upmetrics is to revolutionize how entrepreneurs create, manage, and execute their business plans. He enjoys sharing his insights on business planning and other relevant topics through his articles and blog posts. Read more

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How to Write a Restaurant Business Plan: Complete Guide

• January 31, 2023
• Food & Beverage

👇 Check all our resources on restaurants 👇

Whether you’re looking to raise funding from private investors or to get a loan from a bank (like a SBA loan) to open a restaurant , you will need to prepare a solid business plan.

In this article we go through, step-by-step, all the different sections you need in the business plan of your restaurant . Use this template to create a complete, clear and solid business plan that get you funded. Let’s dive in!

1. Restaurant Executive Summary

The executive summary of a business plan gives a sneak peek of the information about your business plan to lenders and/or investors.

If the information you provide here is not concise, informative, and scannable, potential lenders and investors will lose interest.

Though the executive summary is the first and the most important section, it should normally be the last section you write because it will have the summary of different sections included in the entire plan.

Why do you need a business plan for a restaurant?

The purpose of a business plan is to secure funding through one of the following channels:

• Obtain bank financing or secure a loan from other lenders (such as a SBA loan )
• Obtain private investments from investment funds, angel investors, etc.
• Obtain a public or a private grant

How to write your restaurant’s executive summary?

Provide a precise and high-level summary of every section that you have included in your business plan. The information and the data you include in this segment should grab the attention of potential investors and lenders immediately.

Also make sure that the executive summary doesn’t exceed 2 pages in total: it’s supposed to be a summary for investors and lenders who don’t have time to scroll through 40-50 pages, so keep it short and brief.

The executive summary usually consists of 5 major sub-sections:

• Business overview : start by introducing your restaurant and the products and services that you intend offer. Mention the type of restaurant you intend to open (such as fine dining, casual dining, fast casual, ghost restaurant, café, pub, etc.), the menu and prices. Also add here the total number of customers your restaurant can host at once, its location, and some details on the surface and the design layout
• Market analysis : summarise the market where you will operate and provide a brief about the target audience , market size , competitors , etc. No need to provide granular data here, save it for the Market Overview section later on (or the appendix)
• People : introduce your restaurant’s management and employee structure. Provide a brief (no more than a couple of sentences each) of the knowledge and experience of the team. Also, speak about your hiring plans.
• Financial plan : how much profit and revenue do you expect in the next 5 years? When will you reach the break-even point and start making profits? You can include here a chart depicting your key financials statements
• Funding ask : what loan/investment/grant are you seeking? How much do you need? How long will this last?

Restaurant Financial Model

Download an expert-built 5-year Excel financial model for your business plan

2. Restaurant Business Overview

This is the section where you will provide details about your restaurant and the chosen business model. You must address some important questions that lenders and/or investors generally ask .

Here is a quick list of some of those questions you must address:

• What is the rationale behind you opening this type of restaurant today?
• What’s the restaurant’s location and why did you select that location?
• Why did you select the type of restaurant you want to open?
• What will be the products and services you will offer?
• What will be your pricing strategy and why?
• What will be your opening days / hours?
• How many customers can you serve at once (capacity)?
• What is the surface of your restaurant? How is the restaurant designed (incl. dining rooms and kitchen area)?
• What will be the legal structure of your company?

a) History of the Project

Any business must have two components:

• Passion & experience of the business owner
• Rationale behind starting this type of business today

Passion & experience

You may or may not have prior experience. If you have experience, speak about it and how it will help you to run your business. For instance, you may have been a restaurant manager in a popular restaurant for 6 years, and now you want to start your own restaurant and use your knowledge to run it more efficiently.

However, if you don’t already have experience, that’s fine. You must demonstrate your passion and some industry knowledge (you may have conducted thorough research).

What is your restaurant’s mission?

For example, there may not be any fine dining restaurant in your area where wealthy residents or tourists can enjoy an upscale meal experience in a sophisticated and elegant environment.

But that’s not all: your market must be suitable for your business to thrive.

For instance, if you are planning to open a fine dining restaurant in a low-income area, it is probably not going to attract many customers. Similarly, if the population of the target market has a high percentage of people preferring takeaway/delivery food options because of their busy lifestyle, a fine dining restaurant may not be a good idea.

b) Business Model

This sub-section of the Business Overview will explain your business model. Describe the following points briefly:

• Will you buy an existing restaurant and do some remodeling, or will you start a new restaurant and design it from scratch?
• Will you buy a franchise or do you plan to open an independent restaurant instead?
• The type of restaurant you want to open and why

What are the different types of restaurants?

There are multiple types of restaurants. Some of them that you may consider include, but are not limited to:

• Fine Dining : They provide upscale meal experience with several courses. The atmosphere is sophisticated and classy. They can be franchises or individually owned. Of course, they are quite expensive.
• Casual Dining : This type of restaurants serve customers at their tables and the food prices are moderate. The atmosphere is not very sophisticated. Though the décor is often unique, it can be based on the type of food a restaurant serves.
• Fast Casual : These restaurants will make your food available quickly, but the food is healthier than fast food. Also, food is cheaper than casual dining. They have a counter service (you must collect food from the counter) and the décor is more contemporary.
• Ghost Kitchens : ghost kitchens (or “dark kitchen”) restaurants do not have a storefront, a dining room, signage, or décor. They operate using food delivery partners and take orders through online ordering or phone ordering.
• Fast Food : Think of Taco Bell , KFC, Burger King, etc. The food is relatively cheap and is served quickly. Food ingredients are usually preheated or precooked, and food delivery happens over the counter or via a drive-through window.
• Buffet Style : These restaurants are similar to the Family Style restaurants but with a fundamental difference. People get to select from a selection of food that are made available against a fixed price. However, customers need to serve themselves and they are allowed to return to the buffet for as many times as they want.

c) Products & Services

Of course, the products you will offer in your restaurant will depend on the type of restaurant you are opening. A Buffet Style restaurant, for example, usually prefer specialty cuisines like Indian, pizza, home cooking, Chinese, etc. Similarly, if you are opting for a Diner, you will most likely offer fried foods (fish & chicken), breakfast items, burgers, etc. at a low cost.

It is a good idea to give a list of food and drinks that you want to sell. Depending on the scale of your operations, you may have too many menu items. It is not possible to list every item on your menu, but make sure that you are listing the most important ones. If you specialize in one or a few specific dishes, mention that, too.

d) Pricing Strategy

In this sub-section, you must explain the pricing strategy of your restaurant. If you have multiple competitors (in the same niche) in the vicinity, you cannot have huge pricing variation, especially for the similar food items. Pricing will, of course, depend on the type of restaurant you are opening, and the food items you are offering.

For example, if you are sourcing the raw materials only from organic farms that do not use fertilizers and pesticides, your menu items will have a higher price tag.

Similarly, you cannot expect to charge expensive Fine Dining-like prices if you are opening a Casual Dining restaurant instead.

Create a pricing table and ensure to provide an average price range for your products. You don’t need to provide exact pricing for each product. Use price ranges instead.

Offering a pricing table is important because your pricing strategy will allow investors to tie your pricing strategy with your financial projections .

e) Legal Structure

Finally, your business overview section should specify what type of business structure you want. Is this a corporation or a partnership (LLC)? Who are the investors? How much equity percentage do they own? Is there a Board of Directors? If so, whom? Do they have experience in the industry?

3. Restaurant Market Overview

A complete understanding of the market where you want to operate is important for the success of your business.

For example, if your intentions are to open a classy Fine Dining restaurant in a low-income area, you will not attract enough customers. Similarly, if you want to open a fast-food restaurant in a place where family dining is more popular, it will be a disaster.

Therefore, you must cover here 3 important areas:

• Market size & growth : how big is the restaurant industry in your area? What is its growth rate (or decline rate) and what are the factors contributing to its growth or decline?
• Competition overview : how many competitors are there? How do they compare vs. your business? How can you differentiate yourself from them?
• Customer analysis : who is your target audience? What type of restaurants do they prefer? How regularly do they visit restaurants for dining? What type of food do they prefer? How much do they spend at restaurants on average?

a) Restaurant Industry Status Quo

How big is the restaurant industry in the us.

According to Finance Online , there were over 1 million restaurants (all types combined) in the US in 2021. The industry recovered post a 60% drop in sales in April 2020 due to the pandemic, and recorded an annualised market size of over $1 trillion dollars in July 2022 ($1,033 billion)..!

How big is the restaurant industry in your area?

Once you provide the overall picture of the US, divert your attention to the area where you want to operate. It might not be possible to find region or area-specific studies, and hence, you must estimate the market size .

For example, if there are 1,000,000 restaurants in the country with total annual revenue of $1 trillion, the average annual revenue for each establishment is around $1 million.

Therefore, if the area where you want to open your restaurant has 30 restaurants, you can safely assume that the restaurant industry in your area is worth approximately $30 million.

How fast is the restaurant industry growing in the area?

You must show the expected growth rate of the restaurant industry in your area. This information may not be available via online research papers. However, assessing the growth rate will not be difficult as you can use metrics such as the number of competitors in your area.

For instance, if there were 25 restaurants in 2018 and 30 restaurants in 2022, the average annual growth rate would be 5%.

What are the current restaurant market trends in your area?

It is vital to understand the trends of the restaurant industry in your area. Understanding trends will allow you to devise marketing strategies.

Understanding trends won’t be easy. You must conduct research and talk with your target audience. Additionally, you must also study your competitors to understand their target audience, the products they sell, etc.

Some common questions you may ask the target audience include:

• What type of restaurants do they prefer?
• At what time of the day do they prefer to visit a restaurant (breakfast, lunch, dinner)?
• How frequently do they visit restaurants?
• What type of foods do they usually order?

You can ask as many questions as you need to understand the evolving trends.

b) Competition Overview

Studying your competitors’ business models is vital. You need to understand what makes them successful or why they fail. A clear understanding of their food offerings, marketing strategies, etc., will allow you to provide a better service.

If your competitors are offering nearly the same products & services, then what is their market share and how do they market their products & services to attract new customers?

It is always a good idea to do some research (if necessary, physically visit your competitors without revealing your business intentions) and create a comparative table summarizing their product & service offerings, marketing strategies, target audience, etc.

Here is a sample table that you can use:

The table you will create will depend on what information you need and want to include based on your proposed business model.

Restaurant SWOT Analysis

Try to provide a SWOT analysis . It must be crisp and highly focused. SWOT stands for Strength, Weakness, Opportunities, and Threats.

Here is a sample that you can use as a reference:

• Strength: 8 years of senior manager experience in a reputed Michelin Star Fine Dining restaurant operated & owned by a renowned chef and a master’s degree in Hospitality management, experienced senior chef with 22 years of experience
• Weakness: Startup cost, zero reputation
• Opportunities: An affluent neighborhood with a rising demand for fine dining establishments, only one fine dining restaurant in the 3-mile radius
• Threats: Increasing cost of raw materials because of geo-political turmoil restricting international trade routes

A clear understanding of your strengths and weakness along with opportunities and threats in the real market can help you to design your marketing strategy. It also helps potential investors to assess the risk and reward profile of your business.

c) Customer Analysis

This is the sub-section where you will provide a detailed analysis of your target audience.

Some important points that you must include in your customer analysis include:

• Age and gender distribution (you can get local demographic data from census.gov )
• Per capita expenditure on dining
• Frequency of restaurant visits
• Average monthly income and disposable income
• Average bill size per visit
• Average yearly or monthly spending on food at restaurants
• Type of restaurants preferred
• The expected price range for food
• Inclination towards loyalty programs & free perks
• Things they dislike about existing restaurants and what they expect to be improved

You can add as many data points as required to validate your business decision. The idea here is to display your deep understanding of the target audience and their needs, preferences, and expectations. This knowledge can help you to tailor your products & services to attract new customers and increase sales .

4. Sales & Marketing Strategy

This is the segment where you outline your customer acquisition strategy. Try to answer the following questions:

• What is your USP ?
• What are the different marketing strategies you will use?
• How do you intend to track the success of your marketing strategy?
• What is your CAC or customer acquisition cost ?
• What is your marketing budget?
• What introductory promos and offers do you intend to provide for attracting new customers?

Let’s expand a bit on a few questions below:

What marketing channels do restaurants use?

A few marketing channels that restaurants typically use are:

• Word-of-mouth, recommendations,
• Local listing & reviews (e.g. Google reviews)
• Online booking platforms (e.g. TheFork , Opentable , etc.)
• Influencer marketing
• Print media, etc.

It is not necessary to use all channels. You can start by focusing on a few of them and include other marketing strategies later instead.

What is your unique selling proposition?

In other words, how do you differentiate yourself vs. competitors? This is very important as you might need to win customers from competitors.

A few examples of USPs can be:

• Organic raw materials : we source organic farm fresh raw materials from local farmers
• Authentic Indian food : prepared by a Michelin Star chef from India
• Family run restaurant : run by a family, helping families connect over delicious food
• Price : affordable food & menu for the quality vs. competitors
• Location : the restaurant is located in a busy street, thereby attracting many customers who can easily glance over the menu
• Uniqueness : you may be the only tapas-style restaurant around, in an area where people are fond of this type of restaurant

5. Management & People

You must address 2 things here:

• The management team and their experience / track record
• The organizational structure : different team members and who reports to whom?

a) Management

Small businesses often fail because of managerial weaknesses. Thus, having a strong management team is vital. Highlight the experience and education of senior managers that you intend to hire to oversee your restaurant business.

Describe their duties, responsibilities, and roles. Also, highlight their previous experience and explain how they succeeded in their previous roles.

It is also important that you explain how their experiences and qualifications help you in implementing the restaurant you are proposing. If they have specialized training, achievement, and experience (such as a degree in hospitality management, 3 Michelin stars, experience in developing menus for 5-star hotels, etc.), add that information.

b) Organization Structure

Even if you haven’t already hired a restaurant manager, server, chef, head cook, busser, cashier, bartenders, and other relevant staff members, you must provide here a chart of the organizational structure defining the hierarchy of reporting.

6. Financial Plan

The financial plan is perhaps, with the executive summary, the most important section of any business plan for a restaurant.

Indeed, a solid financial plan tells lenders that your business is viable and can repay the loan you need from them. If you’re looking to raise equity from private investors, a solid financial plan will prove them your restaurant is an attractive investment.

There should be 2 sections to your financial plan section:

• The startup costs of your project (if you plan to start a new restaurant, renovate your restaurant, etc.)
• The 5-year financial projections

a) Startup Costs

Before we expand on 5-year financial projections in the following section, it’s always best practice to start with listing the startup costs of your restaurant . For a restaurant, startup costs are all the expenses you incur before you open your restaurant and start making sales . These expenses typically are:

• The leasing deposit for the space (if you rent) or to buy the real estate (if you buy)
• Renovations and improvements
• Equipment & appliances
• Furniture & tableware

Of course, the startup costs depend on a number of factors, like the size of your restaurant, its location, the facilities, the menu, etc.

On average, it costs $484,000 to $685,000 to open a casual restaurant with 150 seats (2,500 sq. ft.) in the US.

Note that these costs are for illustrative purposes and may not be fully relevant for your business. For more information on how much it costs to open and run a restaurant, read our article here .

b) Financial Projections

In addition to startup costs, you will now need to build a solid 5-year financial model for your restaurant.

Your financial projections should be built using a spreadsheet (e.g. Excel or Google Sheets) and presented in the form of tables and charts in the business plan of your restaurant.

As usual, keep it concise here and save details (for example detailed financial statements, financial metrics, key assumptions used for the projections) for the appendix instead.

Your financial projections should answer at least the following questions:

• How much revenue do you expect to generate over the next 5 years?
• When do you expect to break even ?
• How much cash will you burn until you get there?
• What’s the impact of a change in pricing (say 15%) on your margins?
• What is your average customer acquisition cost?

You should include here your 3 financial statements (income statement, balance sheet and cash flow statement). This means you must forecast:

• The number of covers (customers or orders) over time ;
• Your expected revenue ;
• Operating costs to run the business ;
• Any other cash flow items (e.g. capex, debt repayment, etc.).

When projecting your revenue, make sure to sensitize pricing, cost of raw materials (food supplies) and your sales volume. Indeed, a small change in these assumptions may have a significant impact on your revenues and profits.

7. Use of Funds

This is the last section of the business plan of your restaurant. Now that we have explained what your restaurant’s business model and concept are, what is your menu, your marketing strategy, etc., this section must now answer the following questions:

• How much funding do you need ?
• What financial instrument(s) do you need: is this equity or debt, or even a free-money public grant?
• How long will this funding last?
• Where else does the money come from? If you apply for a SBA loan for example, where does the other part of the investment come from (your own capital, private investors?)

If you raise debt:

• What percentage of the total funding the loan represents?
• What is the corresponding Debt Service Coverage Ratio ?

If you raise equity

• What percentage ownership are you selling as part of this funding round?
• What is the corresponding valuation of your business?

Use of Funds

Any restaurant business plan should include a clear use of funds section. This is where you explain how the money will be spent.

Will you spend most of the loan / investment in paying your employees’ salaries? Or will it cover mostly the cost for the lease deposit and the renovation?

Those are very important questions you should be able to answer in the blink of an eye. Don’t worry, this should come straight from your financial projections. If you’ve built solid projections like in our restaurant financial model template , you won’t have any issues answering these questions.

For the use of funds, we also recommend using a pie chart like the one we have in our financial model template where we outline the main expenses categories as shown below.

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In this article, we’ve rounded up an extensive list of free business plan templates and samples for organizations of all sizes. You can download all of the plans in Excel. 

Included on this page, you’ll find business plan templates in Excel , business plan checklists in Excel , business plan financial templates in Excel , and more.

Business Plan Templates in Excel

These Excel business plan templates are designed to guide you through each step of a well-rounded strategy that supports your marketing, sales, financial, and operational goals.

Business Plan Template in Excel

This Excel business plan template has all the traditional components of a standard business plan, with each section divided into tabs. This template includes space to provide the executive summary, target audience characteristics, product or service offering details, marketing strategies, and more. The plan also offers built-in formulas to complete calculations for sales forecasting, financial statements, and key business ratios.

Download Business Plan Template

Excel | Smartsheet

One-Page Business Plan in Excel

To check the feasibility of your business concept, use this single-page business plan template. The template allows you to jot down the core details related to your idea. This template also includes room for you to provide concise information about what you do, how you do it, why you do it, who your idea serves, your competitive advantage, your marketing strategies, and your success factors. At the bottom of this one-page plan, you’ll find a table to conduct a SWOT (strengths, weaknesses, opportunities, and threats) analysis. Find more downloadable single-page plans and examples at “ One-Page Business Plan Templates with a Quick How-To Guide .”

Download One-Page Business Plan

Excel | Word | PDF | Smartsheet

Sample 30-60-90-Day Business Plan for Startup in Excel

This 90-day business plan is designed for startup companies to develop a 90-day action plan. This template gives you room to outline the following: main goals and deliverables for each 30-day increment; key business activities; task ownership; and deadlines. This template also includes a built-in Gantt chart that adjusts as you enter dates. Visit “ 30-60-90-Day Business Plan Templates and Samples ” to download more free plans.

Download 30-60-90-Day Business Plan for Startup

For more free business plans in a wider variety of formats, visit “ Simple Business Plan Templates .”

Business Plan Checklists in Excel

These business plan checklists are useful for freelancers, entrepreneurs, and business owners who want to organize and track the progress of key business activities.

Business Planning Checklist with Timeline in Excel

Use this checklist to keep your business planning efforts on track. This template enables you to add tasks according to each phase of your plan, assign an owner to each task, and enter the respective start and end dates. The checklist also enables you to create and color-code a visual timeline when you highlight the start and end dates for each task.

Download Business Planning Checklist with Timeline Template

Business Plan Checklist with SWOT Analysis in Excel

Use this business plan checklist to develop and organize your strategic plan. Add the name of the business activity, along with its status, due date, and pertinent notes. This template also includes a separate tab with a SWOT analysis matrix, so you can evaluate and prioritize your company’s strengths, weaknesses, opportunities, and threats.

Download Business Plan Checklist with SWOT Analysis - Excel

Business Startup Checklist in Excel

This checklist template is ideal for startup organizations. It allows you to list and categorize key tasks that you need to complete, including items related to research, strategic relationships, finance, development, and more. Check off each task upon completion to ensure you haven’t missed or overlooked any important business activities. Find additional resources by visiting “ Free Startup Plan, Budget & Cost Templates .”

‌Download Business Startup Checklist Template

Business Plan Financial Templates in Excel

Use these customizable templates to develop your organization’s financial plan.

Business Startup Costs Template in Excel

Use this template to estimate and track your startup and operational costs. This template gives you room to list line items for both funding and expenses; you can automatically calculate totals using the built-in formulas. To avoid overspending, compare budgeted amounts against actual amounts to determine where you can cut costs or find additional funding.

Download Business Startup Costs Template

Small-Business Budget Template in Excel

This simple business budget template is designed with small businesses in mind. The template helps you track the income and expenses that you accrue on a monthly and yearly basis. To log your cash balances and transactions for a given time frame, use the tab for cash flow recording.

Download Small-Business Budget Template - Excel

Startup Financial Statement Projections Template

This financial statement projections template includes a detailed profit and loss statement (or income statement), a balance sheet with business ratios, and a cash flow statement to analyze your company’s current and future financial position. This template also comes with built-in formulas, so you can calculate totals as you enter values and customize your statement to fit the needs of your business.

‌ Download Startup Financial Statement Projections Template

For additional templates to help you produce a sound financial plan, visit “ Free Financial Templates for a Business Plan .”

Business Plan Marketing and Sales Templates in Excel

Use these downloadable templates to support and reinforce the marketing and sales objectives in your business plan.

Sales Forecast Template in Excel

This sales forecast template allows you to view the projected sales of your products or services at both individual and combined levels over a 12-month period. You can organize this template by department, product group, customer type, and other helpful categories. The template has built-in formulas to calculate monthly and yearly sales totals. For additional resources to project sales, visit “ Free Sales Forecasting Templates .”

Download Sales Forecast Template

Marketing Budget Plan in Excel

This marketing budget plan template helps you organize and plan your campaign costs for key marketing activities, such as market research, advertising, content marketing , and public relations. Enter the projected quantity and cost under each campaign category; the built-in formulas enable you to calculate projected subtotals automatically. This template also includes a graph that auto-populates as you enter values, so you can see where your marketing dollars are going.

Download Marketing Budget Plan Template

Other Business Plans in Excel

Use these business plan templates to conduct analyses and develop a plan of action that aligns your strategy with your main business objectives.

Business Action Plan Template in Excel

Use this basic action plan template to develop a roadmap for reaching your goals. Add a description of each action item, assign the responsible party, and list the required resources, potential hazards, key dates, and desired outcome. You can use this template to develop an action plan for marketing, sales, program development, and more. 

Download Business Action Plan Template

Business Plan Rubric in Excel

Once you complete your business plan, use this rubric template to score each section to ensure you include all the essential information. You can customize this rubric to fit the needs of your organization and provide insight into the areas of your plan where you want to delve more deeply or remove unnecessary details. By following these steps, you can make certain that your final business plan is clear, concise, and thorough.

Download Simple Business Plan Rubric

Competitive Analysis Template in Excel

This template enables you to analyze the competitive landscape and industry for your business. By providing details related to your company and competitors, you can assess and compare all key areas, including the target market, marketing strategies, product or service offerings, distribution channels, and more.

Download Competitive Analysis Template

Excel  | Smartsheet

For additional free templates for all aspects of your business, visit “ Free Business Templates for Organizations of All Sizes .”

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Restaurant Business Plan: Step-by-Step Guide + examples

Dreaming of opening a 🍴 restaurant? Passion, creativity, and delicious food are key. But for long-term success, a business plan is essential too.

Maja Jankowska

Are you dreaming of owning your own restaurant? Picture the sizzle of a hot skillet, the laughter of satisfied guests, and the fulfillment of sharing your culinary creations with the world. But before you dive into this flavorful adventure, there’s a crucial ingredient you can’t overlook: a winning restaurant business plan.

What is a business plan for?

A business plan is a vital document for every restaurant owner. It provides a roadmap for success, helps secure funding, guides financial and operational decisions, mitigates risks, and facilitates effective communication. 

Just like any other business, a restaurant needs a well-crafted business plan to ensure its success and sustainability. Without a business plan, you risk operating in the dark, making decisions on a whim, and facing unexpected challenges that could have been avoided. 

Investing time and effort into creating a solid business plan sets your restaurant on the path to achieving your culinary dreams and exceeding customer expectations.

Create Restaurant’s Business Plan in these 9 steps:

✔️ 1. Start with an executive summary ✔️ 2. Describe your concept ✔️ 3. Conduct Market analysis ✔️ 4. Define your management and organization ✔️ 5. Give a sample “yummy”  Menu ✔️ 6. Create design and branding ✔️ 7. Provide a Location ✔️ 8. Establish Marketing plan ✔️ 9. Define Financial plan

1. Executive summary

The executive summary is like the appetizer of your restaurant business plan – it’s the first bite that leaves a lasting impression. Its purpose is to capture the essence of your entire plan and entice time-crunched reviewers, such as potential investors and lenders, to delve deeper into your vision. It’s worth noting that the executive summary should be the final section you write.

To craft a concise and captivating summary, it’s crucial to highlight key points, including your unique concept, target market, and financial projections. Additionally, bear in mind that the executive summary sets the tone for the rest of your plan, so it’s essential to make it irresistible and leave readers yearning for more.

When it comes to the executive summary of your restaurant business plan, brevity is key . You have only one page to capture the attention of readers, but don’t worry, it’s definitely doable. Here’s what your executive summary should include:

• Restaurant concept : What does your business do?
• Goals and vision : What does your business want to achieve?
• Restaurant differentiation : What makes your menu/concept different, and what sets you apart?
• Projected financial state : What revenue do you anticipate?
• The team : Who is involved in the business?

2. Describe your concept

In the world of restaurant business plans, there’s a section that holds immense importance. It’s the one that answers two fundamental questions: Who are you, and what do you plan to do?

This is the section where you fully introduce your company, and it deserves special attention. Share all the important details that paint a vivid picture of your unique business. Include the restaurant’s name, location, and contact information. Additionally, provide relevant details such as the chef’s background and what makes your restaurant stand out in the market.

Curious about concept creation? Watch our short video featuring a summary of an example restaurant concept below! 👇

Now is your opportunity to showcase your vision and establish a unique identity for your restaurant. Utilize this section to highlight what sets you apart and capture the reader’s imagination.

3. Market analysis

Market analysis helps you understand your potential customers, competition, and overall restaurant market trends. It’s like having a crystal ball to shape your restaurant’s success.

Target audience 

When it comes to your potential market, you want to know how many people are hungry for what you’re serving. Sounds exciting, right? To estimate this, you’ll gather data on your target customers, like their age group or preferences, and combine it with industry trends. It’s like finding the perfect recipe to satisfy their cravings.

Competition

Now, let’s tackle the competition. Every restaurant has rivals, even if they’re serving a unique dish. It’s crucial to identify direct or indirect competitors and understand what makes you stand out. Are you offering affordable prices, a one-of-a-kind experience, or catering to a specific niche? Highlight your “secret sauce” that sets you apart from the rest.

Market analysis for restaurant’s business plan

Market analysis also involves a SWOT analysis. Don’t let the jargon scare you. It simply means evaluating your strengths, weaknesses, opportunities, and threats. Think of it as a superhero assessment for your restaurant. Identify what you excel at, areas for improvement, potential market opportunities, and external factors that could impact your success.

Example of SWOT analysis for a restaurant

Remember, market analysis is like a compass guiding your restaurant’s journey. It helps you make informed decisions, attract investors, and stay ahead of the game. So, embrace the power of market analysis, and let it shape the destiny of your delicious dining destination.

4. Management and organization

Effective management and organization are critical for success in the restaurant sector. This section of your business plan introduces the talented individuals who will lead your restaurant to new heights.

Outline your legal structure, whether it’s an S corporation, limited partnership, or sole proprietorship, providing key information for stakeholders.

Showcase your management team using an organizational chart to highlight their roles, responsibilities, and contributions. Their expertise and guidance are crucial for seamless operations and exceptional customer experiences.

With a strong management team in place, your restaurant is poised for success. They are the driving force behind your journey to greatness. Let’s meet the key players who will make it happen!

Streamline your operations and optimize your financial performance With resOs , you can efficiently manage reservations, track inventory, analyze sales data, and streamline your overall workflow. Get your FREE plan

5. Sample “yummy” Menu 

In the restaurant industry, your menu plays a main role as the core product. Include a section in your business plan that highlights key details about your menu offerings to engage readers.

If you offer a diverse range of dishes, provide a brief overview of each category. Alternatively, if your menu focuses on specific specialties or signature dishes, provide more detailed descriptions for each item.

You can also mention any upcoming menu additions or unique culinary creations that will enhance profitability and attract customers.

6. Design and branding 

When it comes to starting a restaurant, don’t underestimate the power of design and branding. They’re the secret ingredients that can make your establishment truly stand out. Think about it – when customers walk through your front door, what do they see? The right design and branding can instantly captivate their attention and make them feel right at home.

So, take some time to envision the overall aesthetic and mood you want to create.

Do you imagine a cozy and rustic setting or a sleek and modern vibe?

Let your creativity shine through! Include captivating photos of similar restaurants that inspire you and give potential investors a glimpse of your vision.

And don’t forget about your logo! If you’ve already designed one, proudly showcase it in your business plan. It’s the visual representation of your restaurant’s personality and will help establish brand recognition.

resOS’ customizable interface for your booking system

Stand out in the competitive restaurant industry with resOS’ customizable booking management system . Personalize every aspect of the interface to reflect your restaurant’s unique brand identity. Seamlessly integrate your logo, colors, and visual elements, creating a cohesive and immersive experience for your guests. With resOS, you have the power to revolutionize your restaurant’s image and leave a lasting impression.

Details matter too! Share your plans for specific design elements , from the choice of furniture to the color palette that will adorn your space. The more you paint a vivid picture, the more investors and customers will be enticed by your unique ambiance.

7. Location

For a restaurant, location can make or break the business. Occasionally, a restaurant concept is so good that people go out of their way to find it. But, more realistically, your location needs to be convenient for your target market. If it’s hard for your customers to get to you, hard for them to park, and not something they notice as they drive by, they’re unlikely to check your restaurant out.

In your business plan, make sure to discuss the potential locations that you hope to occupy, assuming you haven’t already secured the location. Explain why the location is ideal for your target market and how the location will help attract customers.

Unlock the potential of your restaurant’s location and streamline reservations with resOS. Our platform offers seamless integration with Reserve With Google , allowing customers to easily discover and book tables directly from Google search results and maps. By enabling this feature, you’ll maximize your restaurant’s visibility and attract more diners with just a few clicks. Experience the power of location-based reservations with resOS .

Be sure to explain the complete costs of your location and what kinds of renovations will be necessary to open your restaurant.

8. Marketing plan

In today’s competitive restaurant industry, it’s important to showcase your marketing strategy to investors. They want to know how you’ll create buzz and keep it going before and after your grand opening.

Create a winning business plan with a strong marketing focus. Our Restaurant Business Plan Steps Graphic (👆 see above) is your visual guide, including key marketing strategies. Download or save for later and plan your path to success.

Whether you’ve enlisted a top-notch Marketing company or have a solid ready-to-go marketing plan, highlight your chosen path. Discuss the unique strengths of your selected agency and why they stand out, including their notable clients. Alternatively, showcase your in-house plan, leveraging social media, your website, and valuable media connections.

A well-crafted marketing plan holds the key to differentiating your restaurant and attracting customers. Prepare to tantalize taste buds and offer an exceptional dining experience. Stay in tune with the latest restaurant industry trends, leverage effective marketing tools, and optimize your online presence. 

Lastly, integrate a robust restaurant booking system to streamline reservations and enhance the overall customer experience. With these strategic elements in place, success is within your reach.

9. Financial Plan

Financial analysis is a crucial part of your restaurant’s business plan. It helps investors assess the profitability of your concept and whether it’s a worthwhile investment. In this section, you’ll outline how you plan to allocate your funds in the first year and provide projections for costs and revenues.

Here are the 🔑 key components to include:

Investment Plan: Explain the initial investment costs, such as kitchen equipment, furniture, employee wages, legal fees, marketing expenses, and working capital. This shows how you’ll use your funds effectively.

Profit and Loss Projection: Estimate your restaurant’s costs and sales figures in the profit and loss statement. Consider factors like the size of your establishment, your target market, and the existing competition in your chosen location.

Break-Even Analysis: Show investors the monthly revenue you need to achieve to cover all your expenses and reach profitability. This analysis considers overhead costs, operational expenses, and factors that may affect revenue fluctuations throughout the year.

Claim your FREE plan on resOS today! Ready to revolutionize your business management? Join resos.com for FREE and take control of your operations. ✅ Seamless calendar integration ✅ Customizable booking forms ✅ Automated reminders ✅ Real-time availability updates Don’t miss out! Sign up now at resos.com and experience stress-free scheduling. Your time is valuable, so claim your FREE plan today!

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• Purchase History

Restaurant Financial Plan Template [2024 Guide]

by I.J. Karam | Jan 1, 2024 | Business Plans , Financial Plan Guide

How much does it cost to open a new restaurant? What kind of information you need to come up with a financial forecast for your new venture? And just how do you create a professional restaurant business plan with financials?

These questions seem difficult to answer at first but creating a Restaurant Financial Plan is actually not that hard — and we’ll show you how to go about it — but it requires some research, patience, and time. If you would rather like to simplify the entire process, may we suggest you have a look at our Restaurant Business Plan template ? The template has a fully automatic and customizable financial model in Excel designed specifically for the Restaurant business. Here are a couple of screenshots to give you an idea:

Some of the main highlights of our Restaurant Business Plan template are as follows:

• It is extremely user-friendly, allowing you to create a professional financial plan with just a few clicks
• No financial expertise is required, nor do you need to do any research. Simply, feed in the cost and revenue assumptions for your business model — and our financial model will do the rest. Based on the information provided by you, it will automatically generate important financial statements. These include Cash Flow statement, Income Statement, and Balance Sheet. Plus, it will generate several tables and charts to provide great data representation and make financial analysis readable and easy to follow.

Coming back to building an effective financial plan for your project, this guide is all you need. We’ll walk you through all the key elements of a comprehensive Restaurant Financial Plan. First, let’s have a look at the key benefits of creating a robust financial plan for your upcoming F&B venture.

The Benefits of Creating a Financial Plan for your Restaurant Project

First, it can help you secure funding. When approaching potential investors or lenders, they will want to see that you have a solid plan in place showing how you will use their money and make a profit. A well-researched and detailed restaurant financial plan can give them the confidence they need to invest in your F&B project.

Second, a financial plan can help you make better decisions about your restaurant. It can help you identify potential financial risks and opportunities, and make adjustments accordingly. For example, if your financial plan shows that certain menu items are quite costly compared to others, you can make the necessary changes to improve profitability.

Third, it can help you manage your cash flow. A restaurant financial plan can help you forecast when cash will be coming in and going out, allowing you to better manage your finances and avoid any unexpected cash flow problems. Remember, cash is a key element that can make or break the success of your F&B business, but more on that later.

Finally, a financial plan helps you set and achieve financial goals for your restaurant. It can give you a clear picture of where you want to be financially in the short and long term and help you create a roadmap to getting there.

In summary, building a financial plan is crucial in order to successfully navigate the challenges and opportunities of running a restaurant business.

Let’s now have a look at the first key element of a restaurant financial model: your cost structure.

Restaurant Financial Plan: Costs Forecast

How much will it cost you to run your restaurant business? This is the first question you need to answer. Figuring out the involved costs can be simplified by following the next steps: Start by dividing your costs into two categories: Costs of Goods Sold (also referred as Direct Costs or COGS) and Operating Expenses (usually referred simply as Opex).

So, what falls in the category of Direct Costs/COGS? It includes the cost of buying the raw materials and the cost of preparing the different food items in your menu. These include the cost of food ingredients, raw vegetables, meat, condiments, etc. You should also include non-food items that you purchase from various suppliers, such as paper and cloth napkins, straws, and any other consumables. These expenses are usually “variable costs” as their monthly figure tends to vary with the amount of customers you receive.

On the other hand, operating expenses (Opex) include things such as salaries, rent, utilities, advertising, and all other overhead expenses you will incur. These expenses are rather indirect, since they are indirectly related to what you sell. You can also think of them as “fixed costs” since they tend to remain stable month after month. Nevertheless, they are just as important as your COGS, so make sure you include every operating expense that you’re likely to incur.

Now that you have determined the Direct Costs and Operating Expenses, it’s time to calculate the total cost of running your restaurant business. Here’s the formula:

Total Cost = Direct Costs + Operating Expenses

Keep in mind that while certain expenses will invariably go up over time, other expenses may remain stable. A case in point is the rent, which is not likely to change on year-to-year basis. On the other hand, your employee’s salary will probably increase every year.

You might think we have missed a third category of costs related to buying equipment such as your restaurant’s kitchen appliances or furniture, but that’s not the case. From a financial perspective, these types of expenditures are actually considered types of investments rather than expenses. Check the next section for more details.

Restaurant Financial Plan: Capital Expenditures

Now, let’s have a look at the capital expenditures (Capex) that are involved in a Restaurant business. Simply put, capex include all the long-term investments you make to launch and run your restaurant business. By long-term investment, we mean all assets that have a useful life of 12 months or more. Not only these assets have long-term usage, but their value typically depreciates over the years. They are not usually considered as operating expenses or COGS.

Restaurant Startup Costs

Now what are the startup costs involved in launching a restaurant? Well, the startup costs for a restaurant are simply the investments associated with starting it as well as all the expenses that are necessary for running the restaurant on a day-to-day basis until it breaks-even and becomes self-sustaining. Example of essential startup costs include leasing or buying equipment, obtaining all the required licenses, paying rent, paying restaurant employees, and stocking up on ingredients. Generally speaking, these costs are covered by your initial capital.

Restaurant Financial Plan: Revenue Forecast

Once you’ve assessed the startup costs, you should figure out the revenue your Restaurant business is likely to make. Predicting the revenue may look like a daunting task at first, as it involves many assumptions, like how many customers may visit your restaurant daily on average, the average dollar spent by each customer (average order value), etc. However, a thorough research can help you make these assumptions with a fair degree of accuracy. For this reason, it’s important that you understand your target audience , their spending habits, and the area of your operation. The more research you do and the more data you have to go by, the easier it becomes to make an accurate sales forecast.

Let’s see how this works with the help of an example.

Let’s say you want to predict how many customers will visit your venue on a given day. To be able to do this, you must first know your target audience. For simplicity’s sake, let’s assume your potential customers are all those who are between the age of 20 and 50 and living within a 5 km radius of your restaurant. Let’s further assume your target audience size is 30,000, out of which you expect 4% to visit your restaurant once a month. So, in a month, you will get 1,200 customers. Suppose each customer spends $20 on average, this works out to $24,000 in revenue a month. Continuing with this, you can easily calculate your expected annual turnover, which will be $288,000 (12 x 24,000).

Of course, given the nature of the restaurant business, you also need to factor in certain special scenarios, such as holidays, events, cold or hot weather, etc. Generally speaking, you are likely to do more business during holidays and events. Likewise, a stretch of cold season might lead to more people visiting your warm and cozy restaurant as outdoor activities become more difficult.

For an accurate sales forecast, it’s important that you undertake a thorough market survey and rely on past historical data if available.

Restaurant Financial Plan: Income Statement or Profit & Loss

Forecasting the Income Statement, which is also referred to as the Profit and Loss statement, or simply the P&L statement, requires a bit of math. But worry not, we are talking about basic, simple math!

First, you must establish the gross revenue for a specific period. Next, deduct the COGS (or direct costs) to determine the gross profit. Once you have this figure, deduct all your operating expenses and other payments from it to calculate the net profit before tax (that is, your restaurant’s business profit before you have paid the income tax).  Finally, deduct the amount of tax you’ll pay from the last figure to calculate the net profit, also referred to as the “bottom line”.

Worried about all these calculations? If so, consider using the Restaurant Financial model which comes with our ready-made Restaurant business plan template. The tool will automatically generate your P&L statement once you have entered your revenue and cost assumptions.

Restaurant Financial Plan: Cash Flow Statement

The cash flow statement (CFS) predicts the amount of cash entering and leaving your restaurant business in a given period.

Before we look at what’s generally included in a CFS for a restaurant, let’s get one thing straight. There is a difference between cash flow and expense or income, even though some people conflate these terms. The main difference between these is in “timing”. Let’s take up an example to understand the finer subtleties clearly.

Let’s say you ordered soda cans worth $1,500 from your supplier on September 20 th . However, the invoice needs to be processed in 30 days. Upon receiving the order, your accountant is going to enter a COGS (or direct expense) of $1,500 in the September’s income statement. However, it’s in the CFS of October that he’ll enter a $1,500 operating cash outflow. That’s because, you will actually pay the vendor $1,500 in October since you have 30 days to pay the amount due.

When it comes to revenues, the same logic is applied. Suppose you supply soda cans worth $1,500 in September to an establishment but receive the payment in October. Your accountant will record revenue of $1,500 in September.  However, the money will actually get collected in October (reflected in your CFS statement of October).

A statement of cash flow provides a summary of 3 types of cash flow movements during a specific period.

Cash flows from operation activities: This represents the amount of cash generated by your restaurant business in a specific period. So, you will include here all cash inflows that you amassed from your customer orders, as well as cash outflows, which include the money you paid for food items and other things, like raw materials and consumables.

Cash flows from investing activities: In this section, cash inflows denote the money you collected from selling a Capex item (like an old furniture or kitchen appliance) or an asset. Cash outflows, on the other hand, refer to money needed for acquiring new assets (like new kitchen equipment or a new delivery bike).

Cash flows from financing activities: In this section, cash inflows refer to new capital raised from equity investors or a business loan, while cash outflows refer to money paid to partners, like dividends.

Investors like businesses with a solid ability to generate substantial cash flows on a consistent bases. Having a profitable restaurant alone isn’t enough; what’s of the most importance is whether the restaurant business has the ability to generate sizeable cash flows on a consistent basis.

By using our automatic Restaurant Financial plan in Excel included in our ready-made Restaurant Business Plan package, you can generate a comprehensive cash flow statement with just a few clicks. All you have to do is update the cost and revenue assumptions for a given period and you’re all set.

Restaurant Financial Plan: Balance Sheet

This financial statement gives a summary of the assets and liabilities of your restaurant business over a specific period. Here’s the formula summarizing a balance sheet:

Assets = Liabilities + Equity

By using our Restaurant Financial plan in Excel that’s included in the premium Restaurant Business Plan package, you can easily generate a balance sheet automatically by entering the cost and revenue assumptions in the model.

Restaurant Financial Plan: Conclusion

Thanks to this comprehensive guide, by now you have a clear idea about how to create a solid restaurant financial plan. Keep in mind that a comprehensive financial plan, one that includes proper cost and revenue models, is a must-have for every serious restaurant business. Of course, you can create this all by yourself, but it will take you a lot of time and effort. If you would rather focus on the restaurant project itself and save time and effort by simplifying the process, then consider using our automatic Excel financial plan, which is a part of our Restaurant Business Plan Template .

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Restaurant Spreadsheet Template in Excel

Are You Looking for Digital Sheets to Write Recipes, Edit Loss or Income Statements, Record Stock Inventory Management, Perform Profit Calculations, Create Employee Schedules, and Determine Labor Costs for Your Dining Business? Look No Further as Template.net Offers Free Restaurant Spreadsheets Excel Templates. Experience the Wonders of Our Templates by Downloading One Today!

• Restaurant Accounting
• Restaurant Budget
• Restaurant Calendar
• Restaurant Chart
• Restaurant Cleaning
• Restaurant Costing
• Restaurant Finance
• Restaurant Form
• Restaurant Gantt Chart
• Restaurant HR
• Restaurant Inventory
• Restaurant Invoice
• Restaurant Log
• Restaurant Order
• Restaurant Planning and Management
• Restaurant Receipt
• Restaurant Schedule
• Restaurant Sheet
• Restaurant Spreadsheet
• Restaurant Worksheet

On this page, you can find a wide selection of MS excel spreadsheet samples and templates that are designed specifically for restaurants, bars, and foodservice businesses. These Restaurant Spreadsheet Templates in Microsoft Excel (XLS) cover every facet of your restaurants, such as daily sales, deposits data, labor expenses, inventory, and more. In addition, these templates are also free to edit, ready for print, and easy to edit. All our products can also be shared digitally via email, social media, and messaging software platforms.

Restaurant spreadsheets help you optimize labor scheduling, track actual and ideal project usage, and many other processes involved in managing your restaurant. With that in mind, we made different spreadsheet templates that you can use to create sheets that will help you facilitate varying functions. As such, our template sections on this page include Budget Worksheet Templates , cleaning schedule templates, recipe, menu, bill receipt, inventory spreadsheet, food order form, and restaurant Gantt Chart , among many others. All content in every content is written following the standard format in writing a specific restaurant spreadsheet.

Would you like to see more document template options? If so, then feel free to browse through our website. We have hundreds and thousands of document templates waiting in line to help you create spreadsheets for your restaurant. Should you wish to get unlimited access to all our templates, consider subscribing today. You'll enjoy unlimited file format downloads of our templates, 24/7 customer support, and a lot of other exclusive perks. For more information, please leave us a message.

Frequently Asked Questions

How to edit restaurant spreadsheet templates in ms excel.

Using MS Excel can be overwhelming, especially because you have to work with numbers, formulas, and more. But if you get the hang of it, it is easy to manipulate than you think. Below is a list to guide you in editing templates using MS Excel.

• Download a Template
• Open MS Excel
• Select Your Template
• Edit the Document and Label Properly
• Add Tables and Columns
• Get the Formulas and Numbers Right
• Do Necessary Adjustments
• Save the File 

Why is it best to use MS Excel in editing restaurant spreadsheets?

The main benefit of using MS Excel is that it can analyze large amounts of data and create various graphs, patterns, and trends. If you use this in creating your restaurant spreadsheets, you would not have trouble with encoding numbers, formulas, and figures.

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Restaurant Financial Model Excel Template

Excel spreadsheet template to make financial plans for your restaurant business. Helps you to prepare budget and run scenarios before/after investment.

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TEMPLATE DESCRIPTION

How to open a Restaurant or Café of your dreams? Actually, it is quite hard to have a popular restaurant with high profits all at once. For this reason, before opening your café, you should make some calculations and some budget assumptions. We have built this Restaurant Financial Model Template to help you make startup feasibility studies in Excel easily.

Our Restaurant Financial Plan is intricately designed for the diverse needs of restaurants, cafes, bistros, and coffee shops, providing precise financial modeling and forecasting tools.

By using this Excel Financial Feasibility Template , you will start to input your projections and see possible results of them without needing to learn complex concepts!

What should a restaurant feasibility report include:

• Long term plan of your business (1 to 5 years)
• Profit predictions (EBITDA)
• Financial Statements: Income Statement, Balance Sheet, Cash Flow Statement
• Sales Revenue and Cost of Goods Sold
• Capital budget needed
• The simulation of your plans

Therefore, you will be aware of any risks before making your investments. This template will provide you with all this data!

WHY TO USE RESTAURANT FINANCIAL MODEL EXCEL TEMPLATE?

• Our restaurant financial model simplifies the daunting task of bookkeeping and budgeting , allowing operators in the food and beverage sector to effortlessly track their earnings, expenses, and taxes.
• With meticulous attention to the specifics of operating a successful eatery, the plan supports managing inventory , credit transactions, and income flows , ensuring the establishment’s profitability and sustainability.
• Our modeling tool considers essential factors such as seat count, seasonality , and margin analysis . It provides invaluable insights into the financial dynamics of catering and restaurant businesses.
• Through accurate forecast functionalities, owners can project and plan for EBITDA , monitor their operating margin, and handle invoices efficiently, making it an essential for any cafe or restaurant owner.
• Whether serving coffee or crafting exquisite food menus, our financial plan is tailored to assist in navigating through the financial complexities of the restaurant industry , ensuring a smooth operational experience.

RESTAURANT / CAFÉ FINANCIAL MODEL FEATURES

Basically, this template consists of 3 main parts:

• Sales and Pricing Assumptions
• Fixed and Startup Costs

Thus, the flow of the Restaurant Financial Model is:

• First of all, in the Assumptions section, input your Sales projections, prices, and unit cost
• Then input your fixed and startup costs like rent, electricity, equipment, and so on.
• And according to your inputs, output reports such as profitability, break-even and many more will be automatically created.
• Finally, you can analyze the outputs to make new projections until you get satisfying results.

Visually, this process works like this:

Below, we will explain these 3 sections in detail. But before that, let’s start with reviewing the Dashboard section of the template.

FINANCIAL MODEL DASHBOARD

We have prepared a Dashboard section to manage this comprehensive financial model easily. The above section of the Dashboard is Navigation, while the below section is Settings.

Here is the Navigation section. Basically, you can put the predictions to the sections of the left which is blue or red. After that, output results will appear in the green sections on the right.

Also, the Dashboard has a Settings part like this:

Settings details in this restaurant financial model are as follows:

Menu Items – Group table : Here, we have put some dummy menu items. You can input your product which you plan to sell in your Restaurant/Café. (If you need much more space for it, you can expand the area easily by clicking + sign. This is valid throughout the financial model template)

Sales Channels: Sales channels are your delivery ways. We placed 3 channels as an example: Sit-Down, Take-Away, Online order. According to these sales channels, you can define different pricing strategies for a product. For example, when customers prefer Take-Away service delivery, you can sell it at a lower price. As a result, these options will provide flexibility to your restaurant. You can add/remove other sales channels.

Model Config: You can change these 4 options:

• Projection Years: Projection years allow you to predict the monthly Café budget from 1 to 5 years. It depends on your requirements about the feasibility period. If you want to change it, the reports will be updated.
• Start Date: Put here the possible start date of your restaurant. Report outputs will start with the selected date.
• Currency: Put your currency here. It will not change the cell formatting but it will be shown on financial reports.
• Instructions: You can hide/show instructions from the drop-down.

1. SALES AND PRICING ASSUMPTIONS

You will input all your assumptions related to your restaurant in this financial model tool:

• Firstly, select your menu items and sales channels (group info will be displayed automatically)
• Make your assumptions about Unit price (Sell-Out) and Unit cost (COGS)
• Input your weekly sales volume in order to calculate revenue projections
• Predict growth percentage of sales projections, price evaluation, and cost evaluation. You can do it on the basis of weekly, monthly, yearly or quarterly
• The table will be calculated via simple multiplication of units and prices per month and it provides Sales Revenue and Total COGS results.
• Remember: White areas are where you make your inputs or selections. Gray cells are calculations and should NOT be manually changed.

Now, we will input assumptions about fixed costs and startup costs.

2. FIXED AND STARTUP COSTS

Fixed and Startup costs are the core concern of your restaurant budget. Understanding these costs will prevent any financial risk at the beginning and help better overall management.

In this section, we input Salaries and Other Fixed Cost assumptions:

Salaries: Labor is one of the biggest expenses of your budget (You may choose to start paying some of your labor salaries later). Afterward, you can see the effects of the salaries on the Breakeven analysis.

Other Monthly Expenses: Input here your other monthly costs like Rent, Advertising, and Agency. During the start-up phase, it can be hard to accurately predict these costs. However, once you analyze the outputs, you will be able to make more accurate assumptions about your revenue.

While filling this section keep in mind that salaries and fixed costs may increase over time. So keep an eye on restaurant financial model Excel template output reports to help you decide on these increases.

Start-up Costs: Start-up costs are more than furnishing, spoon, or plates. It requires careful planning and estimations and it is essential for the output results. Therefore, if you want to find an answer to “When my restaurant will start to gain profits?” calculate your start-up costs and input them here.  Later on, it will appear in the Breakeven Analysis.

For the sake of simplicity, we ignored amortization and depreciation in the Breakeven Analysis. So, if you have a significant amount of fixed assets and want to include depreciation, you can deduct them from monthly expenses.

3. REPORTING

Financial statements.

Organized financial models are built from top to bottom. The Restaurant Financial Plan Template provides monthly statements that flow into annual summaries easily.

Basically, 3 main statements will appear:

• Income Statement (P&L)
• Balance Sheet
• Cash Flow Statement

Most of the variables come from the results of your assumptions. Every gray cell is automatically calculated by values. So the only place you should type manually is white cells.

BREAK-EVEN ANALYSIS

Spending money does not necessarily create profits. You should use some tools for better understanding. Break-even analysis is an effective way to lower your budget/capital risk. However, the charts may be time-consuming to prepare. This Excel Restaurant Financial Plan Template does it for you automatically:

It helps you to make your analysis with various price and sales volume scenarios yearly, quarterly or monthly . After that, you can manage your budget assumptions in order to get to the positive side of break-even.

OTHER REPORTS

• PROFITS (EBITDA) – TREND REPORT
• SALES UNITS BREAKDOWN
• REVENUE DETAILS
• GROSS PROFITS
• SALARIES REPORT

DATA SOURCE

Finally, the Data Source is the section that consolidates all data and inputs of your restaurant’s financial plan. We do not recommend you make any manual changes in this section. However, if you are comfortable enough to modify the file structure, you can edit this section to create much more customized reports with your data.

Adopt our Restaurant Financial Model Excel Template for an organized approach to your establishment’s finances, taking into account every essential detail from inventory management to earnings projections and tax compliance.

RESTAURANT FINANCIAL MODEL EXCEL TEMPLATE – FEATURES SUMMARY

• Unique Excel Template to perform financial feasibility studies
• Works both on Mac and Windows
• No installation needed, ready to use.
• Professional design and suitable for presentations
• Innovative reporting system
• Financial Statements
• On Sheet Instructions
• White Label
• Print-Ready
• Compatible with Excel 2010 and later versions

Restaurant Financial Plan is a ready-to-use Excel Template and provided as-is. If you need customization on your reports or need more complex templates, please refer to our custom services .

SOMEKA FINANCIAL MODELS COLLECTION

Product video.

Watch the video below to see the template in action! Presentation also includes usage notes, explanations and tips & tricks about the template.

FREQUENTLY ASKED QUESTIONS

Restaurant financial model faq.

If you have mistakenly included something incorrect to this template or if you wish to alter it entirely, simply press the “ Clear Template ” button on the dashboard sheet.

Is the euro currency available for restaurant financial model template?

The default currency of this template is the US Dollar , but you can change it to any other currency of your choice. To do so, go to the Dashboard, click on Settings, and find the “Currency” option in the Model Config column.

I added some information regarding fixed costs to the restaurant spreadsheet, yet I can't see it in the gross profit. What am I missing?

To make sure that your data is accurately reflected in reports and charts, simply click the ‘update reports’ button and the information will be updated automatically .

How can I add social media as a sales channel to this financial model template?

Simply open the Dashboard sheet, find the Settings option, and add whatever sales channels you like in the related column.

What is the usage of adding projection years to the restuarant template?

Projecting years can help you forecast the monthly budget for up to five years, depending on the length of the feasibility period you want. If you would like to make alterations, the reports can be modified accordingly.

Is that possible to print some specific areas of restaurant financial model?

Our templates are all formatted to be printed. Nevertheless, if you desire, you can adjust them to meet your particular requirements. Click here to learn about it step by step.

What are the major financial reports used in restaurant feasibility model?

• Here are some of the financial reports for restaurant models:
• Financial statements (P&L, Balance Sheet, Cash Flow Statement)
• Break-Even Analysis
• Profit (EBIDTA) Trend Report
• Sales Units Breakdown
• Revenue Analysis
• Gross Profit Report
• Salaries Report

USER REVIEWS & COMMENTS

23 reviews for restaurant financial model excel template.

Evert Kong – May 10, 2023

Thank you for making this template, it is been 6 month that I am using the single user of this template, recently we are expanding the finance team of reasturant and we upgrdae it to Multi User, other employees where also satisfied with this too. Thanks again.

Subi Guupta – March 20, 2023

I want to have acess to the headings but I can not! why is everything luck or needs something more to do from my side!

Someka – March 20, 2023

Hello, sorry for the inconvenience. Actually, we have our templates so users don’t change formulas accidentally. About headings, we hide them in most of our templates to increase the view area and make things simpler. But you simply can unhide the columns in Excel template , with the steps that we explained in If you need more help please get in touch with us ASAP. Email: [email protected]

Fadi M. – February 18, 2023

I have a chain reasturant, I need not just the finance thing, but also a recepie manager, do you have something more for me in your business?

Someka – February 18, 2023

Hello there, thanks for approaching us. Yes, we have a great Excel bundle for restaurant owners , it comes up with 9 different templates with a really good offer. Please check the provided link.

Ralph Diaz – January 20, 2023

Graet tool. My reasturant finance and systems were a mess before it! good luck

Kaan – November 19, 2022

Hello team, I purchased this template, but I need more actually! Like a template that I can manage all my employees and like adding the costs of each meal. But in this template I can not do it. Do you have a more general template?

Someka – November 20, 2022

Hello there, Happy that you are one of our regular customers. I have a good solution for you. If you have a restaurant and you need to manage every thing from A to Z, I suggest you to use Someka Reasturants Bundle, You can download the free version of them individually to have a better understanding and then you can download all templates with a really good offer! Please check this link . I hope it helps you.

Joshua Seymour – June 1, 2022

Your templates are excellent. I’m a freelancer that helps restaurant investors and owners or food retail investors owners to set up their businesses . Therefore, I’m looking for an easy solution to be able to do feasibility study very quickly and easily . Is your solution what I’m looking for ?

Someka – June 1, 2022

We believe that our Restaurant Financial Plan Template might be very helpful for your business.

Please check our detailed product page and tutorial video to learn more about the template.

We also have a free download option for this product which will allow you to try the template and its features with limited access before purchasing.

Just try it and should you have any questions, we’re always here to help!

Cirino Z – January 20, 2022

Breakeven analysis is a great sheet. It’s great to see when I’ll get my invested money with the different cases.

Korey Allard – January 10, 2022

Hi team this works well, can yu give me assistance. i am not expert excel user how change your logo? i am so disappointed

Someka – January 10, 2022

Hello Korey,

In order to remove the logo and add yours, just unprotect your sheet with the password which is provided in the ZIP file.

For a further explanation check this guide: Can I remove your logo and insert mine?

mohammad abuabed – December 31, 2020

I bought this financial model sheet. Inputs are not reflecting on the reports, I guess I did something wrong while entering the numbers. I want the sheet to reset the original status.

Someka – January 1, 2021

Hi Mohammad,

Did you click the green “ Update Report ” buttons in each Report Outputs section separately after you input your data? Otherwise, the template won’t update itself.

If you think that you corrupt the template accidentally, you can download the original file from the download email you received previously.

For further questions please do not hesitate to contact us anytime!

mohammad abuabed – January 2, 2021

It worked. Thanks!

Anees Ahmad – October 15, 2020

Hi, Dear Ma’am/Sir My name is Anees Ahmad I have bought your multi-user licensed Someka Restaurant financial Plan Template. I have watched your video tutorial about how to use it. everything is perfect but I have an issue with “Sales-pricing-cost” section. I am still unable to understand how it works, like I want to add my sales on daily bases and there prices are not fixed you know that grocery items prices changes with the passage of time, how could I add my sales on daily bases. once in a month cost like; electricity gas bills, tax and salaries these are perfectly understandable. Please let me know how I could add my sales on daily bases. Regards

Someka – October 16, 2020

First of all, thanks a lot for your interest and detailed comment! We appreciate that you like our template.

While we are preparing the financial models, we are trying to do it as simply as possible. That’s why we want you to input some of the values as approximately. On the other hand, you are also right about wanting to enter it on a daily basis. But, it takes too much time and becomes more complicated to fill in the data. Most of our customers don’t want to enter the data on a daily basis. So, that’s why we prefer to do this Financial Model like that according to the feedback we get.

We totally understand your thoughts about the “grocery items prices” but, you might enter some mean values in the cell we leave to input the values. By the way, we also have a customization process for our customers who wants to increase the scope of the financial model. If you want, we can direct you to one of our developers that quite experienced in our Financial Models to make some customization.

If you have further questions please do not hesitate to contact us anytime.

Kindly regards,

Daisy – April 16, 2019

bought this to write a business plan for a new client and wanted to save time by not building my own. overpriced for what it is, inputs are not connected and everything needs to be entered manually. pretty but unintelligent model IMO.

Someka – April 18, 2019

Hello Daisy, thanks for taking your time to write this review. And we’re really sorry that the template was not useful for you. Let us address your points:

– “ .. write a business plan for a new client and wanted to save time by not building my own .. ” This is exactly the purpose of our ready-to-use templates.

– “ .. overpriced for what it is .. ” Actually, there is a huge amount of time and effort invested in this template. We’ve shared some mockups for the development phase for one of our financial models here: How We Build Financial Models

– “ .. inputs are not connected and everything needs to be entered manually .. ” This is quite surprising. Because, just the contrary, everything in our model is connected with each other and when you make a change on a section, it all effects the other sections + reports + financial statements. Is it possible maybe you forgot to click Refresh button on the template when you make any change? You can also watch the product video to see how it works: Restaurant Financial Model Explanatory Video

Again, we really appreciate you spending time to write your comments. We will be more than happy to help you resolve any issues. Just send us an email if you need further support.

arthurgarcia90 – November 20, 2018

It’s too complex I don’t have such a big data to fill in. Would appreciate a simpler version.

justin_avery – November 17, 2018

Excellent and quick in responding

Mike W. – October 28, 2018

If you have business you need these worksheets from here! Highly recommend.

P.Thompson – October 10, 2018

I was struggling to my own financial plans but got help from this template. Both comprehensive and easy-to-understand.

Gabriel Ward – October 6, 2018

Great plan! Very comprehensive! Thank you!

Daniel Wilson – October 5, 2018

Very glad this model is available! This one saves me lots of tedious calculations, and it really does simply finding my achievements by giving all the outputs that I’ve never thought before. Thank you Someka!

andry26 – September 7, 2018

this spreadsheet is multitude! In startup phase, i can’t comprehend all these financial terms. I can see that, it has good amount of details but would prefer a basic version. Maybe that’s just me though.

Sobnernomain – September 7, 2018

MORE THAN EXPECTED. NICE WORK. FRIENDLY AND HONEST SUPPORT TEAM. I’M REALLY HAPPY

nikoradu – August 12, 2018

Just before a few days of my final pitch I started to use someka’s restaurant template. Wish I found it earlier. The template is very well designed. Teachers, friends love it. Really appreciate.

Pham Vig – August 2, 2018

Financial things is getting on my nerves! I am a restaurant owner and template was quite helpful. Some parts were so easy to understand but some of them were a bit complex for me. Team was very supportive. Thx!

Jamal Al Nadeau – July 30, 2018

Having’ hard time figuring out when my cafeshop profit will be reasonable. This template does a good job to remind what should i consider. Calculating my gross margin, future sales and breakeven analysis point out lots of things to me.

Diego Hayes – July 30, 2018

I had a few technical issues but service provider was great to solve either.

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Only verified users who have downloaded and used the template may leave a review.

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Business plan pour un restaurant Excel : exemple gratuit

Business plan pour un restaurant Excel : voici un exemple pré-rempli gratuit et facile à adapter en fonction des caractéristiques de votre activité. A télécharger plus bas en un clic.

Vous avez un projet dans le secteur de la restauration, vous projetez d’ouvrir ou de reprendre un restaurant , une crêperie, un snack, un kebab ou une pizzeria, et vous cherchez un modèle de business plan ? Ce business plan pour un restaurant Excel devrait vous convenir.

La restauration est un secteur d’activité potentiellement rentable mais exigeant, qui nécessite des compétences en service et cuisine, mais aussi en management et en gestion. Autrement dit, il faudra savoir maîtriser les chiffres autant que le métier.

D’autre part, le contact client est essentiel, de même que la maîtrise de la communication et des réseaux sociaux.

Les marges en restauration peuvent être très confortables, mais l’activité est souvent gourmande en personnel. Le modèle économique peut aussi être impacté par les coûts fixes liés au coût du local (le loyer sera d’autant plus élevé que l’emplacement est porteur) et à l’énergie.

Si vous avez pour ambition de reprendre ou d’ouvrir un restaurant, une pizzeria, une crêperie, un salon de thé ou un kebab, vous aurez besoin d’établir un business plan financier , en particulier si vous êtes à la recherche de financements. C’est la raison pour laquelle nous vous proposons ce modèle gratuit à télécharger.

L’avantage de ce business plan Excel est qu’il est pré-rempli : vous pourrez vous inspirer de cet exemple pour gagner du temps et arriver à vos propres chiffres, les plus crédibles et réalistes possibles.

Voici donc un exemple de business plan pour un restaurant Excel.

Business plan pour un restaurant Excel : présentation du document

Ce business plan financier, ou modèle de prévisionnel pour restaurant, comporte deux onglets essentiels :

• le premier onglet est la feuille de saisie : c’est là que vous pourrez indiquer toutes vos hypothèses chiffrées,
• le deuxième onglet est le plan financier lui-même, traduction des données saisies dans l’onglet précédent. Vous pourrez imprimer ou transformer en pdf ce plan financier.

Vous ne pouvez pas modifier le plan financier final : si vous souhaitez y apporter des modifications, intervenez dans le premier onglet.

Le premier onglet du business plan pour un restaurant Excel est pré-rempli avec des hypothèses fictives correspondant à la reprise d’un petit restaurant. A vous de modifier ces chiffres pour les faire correspondre à la réalité de votre projet, modeste ou ambitieux.

Saisissez vos données uniquement dans les cellules bleues ; indiquez :

• vos coordonnées et le statut juridique choisi,
• vos besoins de démarrage, notamment l’achat du fonds de commerce, les travaux et aménagements, l’enseigne, le mobilier, le matériel, le stock, etc,
• le financement de vos besoins de démarrage : apport personnel, apport de l’entourage, prêt bancaire, etc,
• vos charges fixes récurrentes (concerne uniquement la phase d’exploitation),
• vos hypothèses de chiffre d’affaires,
• vos charges variables (coût d’achat des matières transformées et vendues),
• votre besoin en fonds de roulement,
• et enfin votre salaire et celui de vos employés.

Si vous avez un doute concernant le choix de votre statut juridique, consultez ce comparateur de statut juridique .

Une fois vos données saisies, consultez votre plan financier (deuxième onglet) et tentez d’en comprendre les chiffres. Vérifiez que votre rentabilité (niveau de bénéfices) et votre niveau de trésorerie sont suffisants. N’hésitez pas à modifier et à remodifier les chiffres jusqu’à obtenir un document parfait.

Vous pourrez aussi faire appel à un de nos experts pour analyser vos chiffres et obtenir un avis sur votre prévisionnel financier.

Prêt à télécharger votre business plan pour un restaurant Excel ?

Business plan pour un restaurant Excel : téléchargez-le maintenant

Cliquez ci-après pour télécharger votre exemple de business plan pour un restaurant Excel , c’est gratuit, immédiat et sans inscription :

Image du document à télécharger :

D’autres modèles de documents Excel pour votre restaurant

Au-delà de ce business plan pour un restaurant Excel, voici d’autres modèles de documents Excel que nous mettons à votre disposition pour vous aider dans la gestion de votre établissement de restauration. Profitez-en, c’est gratuit !

• Une feuille Excel d’inventaire stock restaurant (gratuit)
• Fiche inventaire bar Excel : modèle gratuit
• Calcul prix de revient cuisine Excel gratuit
• Un planning de réservation restaurant Excel, gratuit
• Logiciel de gestion cave à vin Excel (gratuit)

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SOLDES ! Profitez maintenant des promotions en cours - Ignorer

When Kevin Tien's Washington, DC, restaurant abruptly closed, he took reopening it into his own hands

• When Kevin Tien's restaurant abruptly closed, he took steps to reopen it on his own terms.
• All the unexpected costs of running a restaurant add up, so he gets everything he can out of his investment.
• He says it's important for AAPI entrepreneurs to look for local advocates who can help on the journey.

Chef Kevin Tien opened his first restaurant, Himitsu, in 2018. It quickly became a local favorite within the Washington, DC, food scene with its spicy fried chicken and colorful crudos infused with Vietnamese flavors like lemongrass and garlic. As a son of Vietnamese immigrants raised in Louisiana, he brought Southern and Southeast Asian flavors to his restaurants, garnering awards and a cult following across the Washington, DC, metro area.

He subsequently worked as an executive chef for several other restaurants. His restaurant Moon Rabbit abruptly closed in 2023  when its landlord decided not to unionize, something the hospitality staff was pushing for.

Tien opened Moon Rabbit again in the Penn Quarter neighborhood a year later — this time, as the chef/owner of the restaurant. The road to opening has come with challenges, and Tien has learned a great deal in preparing himself financially to open his restaurant under his terms.

Have your finances in order before you start

Tien recommends having at least three months of working capital saved to offset unexpected expenses. As he got ready to open Moon Rabbit, he sold his home, used the sales profit, and withdrew from his wife's 401(k) to raise money to open his restaurant.

He knew he had to be more frugal to open his restaurant. "We also started limiting our expenses at home. As a chef, I like to go out to eat on my days off, but I realized that I had to buckle down and eat more at home so we could save money along with consolidating our bills. Overall, we're around $1,500 a month," says Tien.

He advises against borrowing from friends or family, noting that such decisions can complicate personal relationships. Tien highlights the unforeseen costs that can impact a business, emphasizing that it is often not the major expenses like rent or labor but the myriad of smaller, unanticipated costs that add up.

Additionally, he stresses the necessity of being fully aware of all tax liabilities, including payroll and sales taxes, to avoid future financial complications. In his case, he sets aside his monthly taxes and places them in a savings account to ensure the funds are there when it's time to pay.

Prioritize your business spending

Tien emphasizes the importance of having adequate financial preparation before starting a business.

"We used our savings and everything we had to open Moon Rabbit. And one of the most important things was getting equipment and supplies as we made revenue. We opened on a slim budget," says Tien.

He stresses focusing on the essentials as you grow your business. "Things don't always go well, so keeping an eye on the numbers is crucial. Because we are very personally invested financially, we grow the space as we generate revenue. Many people want to get everything they can right from the beginning, but that's always very expensive. We focused on getting what we needed to provide a very nice service," explains Tien.

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Tien also recommends using a business credit card , which allows you to accrue points with purchases.

"I have a Chase business credit card ," Tien says, "which gives me 3 points per grocery purchase, and our restaurant ingredients are considered grocery expenses. I turn around and use those points to buy other items, like paper goods."

Managing money and preparing for the future

"I used to be bad at saving money," Tien recalls as he looks back at his financial outlook. "Operating a restaurant can be difficult as margins are small, but I make sure to save every week, no matter how small the amount is. Sometimes, I only saved $20 in a week. Once I build enough, I move it to a CD account to accrue a higher interest rate."

He also has a side hustle consulting for other restaurants. As he provides similar consulting services for Moon Rabbit, he bills the restaurant his fee instead of taking a salary to keep his accounts separate.

Insurance is another essential expense for Tien. He purchases life insurance and personal injury insurance to protect himself financially in case of an accident. To get the best life insurance deal, he advises going with an insurance broker who can offer a bundle deal with multiple policies. "In our case, the same company that provides our workers' comp insurance also manages my life insurance policy."

Choose your partners wisely

Tien says it's important to choose the right partners in business, highlighting the value of long-standing relationships and mutual support. "For me, it's about finding the right people to be partners with. Many of our co-chefs and co-owners, like Judy Beltrano, Susan Bae, and Alan Vo, have worked with me since I was a kid at Momofuku. We have a relationship spanning over 10 years, where we understand each other intuitively," says Tien.

He explains that these colleagues supported him through the best and worst times, so he chose them as partners. "When things were at their lowest, they stuck with me and helped find solutions to create a business we are proud of," Tien adds.

Look for community resources

Tien contacted his friends in the tight-knit Washington, DC, restaurant industry to learn best practices in opening Moon Rabbit. "I have a lot of really great friends in the industry who helped walk me through the permitting and application process. I think this is the best way to do it," says Tien.

He stresses the importance of preemptively going through the steps of permitting and application before signing a lease, which helps expedite the overall process and save money by operating as soon as possible.

For AAPI entrepreneurs looking to lay their financial groundwork for starting a business, Tien suggests leaning into your local community. "Lean on organizations serving the AAPI and restaurant advocacy organizations for guidance. There are people in your local government are there to help and provide resources," he says.

Tien mentions the Washington, DC, Mayor's Office of Asian Affairs  and the Restaurant Association Metropolitan Washington  as significant resources that supported his entrepreneurial journey.

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Javier’s reopens in Newport Beach after being closed for remodel

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Over the past two weekends, guests have swarmed around the host podium outside Javier’s Restaurant in Newport Beach. Reservations are not required, but they are recommend since it seems everybody is interested in dining at the recently reopened elevated Mexican restaurant. Staff are calm and professional, and guests are mostly understanding and excited to be back as they wait to be seated.

Javier’s reopened on May 17, after being closed for nearly six months of remodeling at Crystal Cove Promenade on Pacific Coast Highway, where its neighbors are other highly lauded Orange County restaurants like Marché Moderne and A Crystal Cove . Late last year, Javier’s announced its plans to temporarily close its Newport Beach location for construction.

“It was tough, but we knew the finished product was going to be worth it,” said Javier Sosa Jr., general manager and son of the restaurant’s namesake.

The renovated space now has a more open-air feel, with unobstructed views of the ocean.

“We are in an area by the ocean, we wanted to take advantage of that,” said Sosa. “At the same time we wanted to grow the restaurant a little more.”

The ceilings are a little higher, and the space is less dark and moody, with a color scheme that incorporates a lot of creamy off-white.

“The first difference people are going to notice are the colors,” said Sosa. “And obviously how much wider and brighter it is.”

The expansion has added roughly 50 to 60 seats to the restaurant. The small four-seater bar that used to sit in the corner of the dining room has moved to the center. The now 26-seat bar faces Pacific Coast Highway and the ocean.

Initially the restaurant had planned to open by March, but heavy rains set back construction, said Paul Kurz of PKJ Construction, Inc., who handled the remodel.

“We suffered a lot of rain delays in Southern California this year, which is abnormal for the area,” said Kurz. “So it took a little longer than normal.”

Kurz said he admires Javier’s vision and is pleased with the way it turned out. “It’s stunning; they really hit it out of the park with the resort feel,” he said.

The remodel also expanded the kitchen by lengthening the line with a new pantry and dessert station and adding equipment, like a steakhouse broiler, that Sosa said will help the kitchen be more efficient. Salsas are made fresh daily along with specialty dishes like a Trio de Enchiladas Del Mar, with each enchilada stuffed with shrimp or Dungeness crab or Maine lobster. Servers shuffle out countless ceviches and crudos, like Aguachile Del Rey, to waiting tables.

The space and improvements are welcome for the kitchen that pushes out food for roughly 3,000 customers a night, Sosa said.

Javier Sosa Sr. first opened his namesake restaurant in 1995 in Laguna Beach, where it operated for 13 years. Javier’s opened a new location at the Irvine Spectrum in 2004 followed by the Crystal Cove restaurant and a space at the Cabo Azul Resort in Los Cabos, Mexico, in 2008. Today, the family operates four Southern California locations as well as the one in Mexico and a restaurant at the ARIA Resort & Casino in Las Vegas.

Javier’s Newport Beach is also open for lunch, and while it isn’t as overwhelmingly busy in the day as it tends to get at night, the parking lot is still full on a Friday afternoon.

“Ever since Javier’s opened again, it’s been like this,” a security guard in a golf cart at Crystal Cove Shopping Center said as cars circled for parking near the restaurant. Javier’s offers valet parking and a designated ride-share pick-up area. The security officer also offered rides on her golf cart to Javier’s guests, who parked at the end of the center.

Javier’s Restaurant isn’t just welcoming back excited guests either. Most of the staff who worked at the Newport Beach location before the closure have returned as well.

“We are definitely happy to be back,” said Francisco Del Carmen, who has worked as a server at Javier’s Newport Beach since 2017. “It’s great being back with my co-workers. We have a very strong bond, and seeing Javier Sr. come through that door, shaking hands with everyone from the valet to the front desk to the kitchen, and seeing Javier Jr. help us on the floor, those were the little things we were missing.”

Sosa said Javier Sr. kept staff paid during construction to ensure that most of them would return to their old jobs.

“We’ve had people who have been with Javier since 1995,” said Sosa. “I am happy to say that everyone came back.”

Sosa said the entire remodel was a labor of love, and while he is happy to see both guests and staff return, there is still room for improvement.

“We are still learning and we are still far from a perfect restaurant,” said Sosa. “But we never stop learning, and we are always trying to find ways to make things better.”

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Sarah Mosqueda covers Orange County food, art and culture for TimesOC. She most recently worked as a staff writer in Food for the Los Angeles Times. She also has several years of experience in the restaurant industry, including as a proprietor. Mosqueda earned a bachelor’s degree in communications from Cal State Fullerton.

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